Roasted Cauliflower Curry Soup

Serves 4

Alexander

Ingredients

1 medium cauliflower chopped into stocks and florets

1 medium-large yam (~4 cups) in small cubes

4 yellow potatoes (~4 cups) in small cubes

2 carrots (~ 1.5 cups) diced

1 large onion diced

3 cloves garlic minced

~1 tablespoon grated ginger

2 small stocks celery, chopped 

~2.5 cups broth

1 can coconut milk

~2 tsp ground coriander 

~3 tsp ground cumin

~1.5 tsp cinnamon

~2 tsp turmeric 

~1 tsp salt

~1/2 tsp pepper

~1/8 tsp cayenne

~1/3 tsp red pepper flakes

~1 tsp madras curry powder

Olive oil 

Lime juice to taste

Cilantro for topping

Instructions 

Heat oven to 230C. Mix spices. Toss yam in olive oil. Toss cauliflower in olive oil then add ~2tsp spice mix and toss again. Roast yam and cauliflower in oven until browning. Set aside. 

Sauté onion, carrot, and celery in olive oil on medium heat until onions are tender. Add garlic and remaining spice mix and cook until fragrant and spices start sticking to bottom of pot. Deglaze with broth. Add potato and coconut milk and simmer until cooked through. Blend through until smooth. 

Fold in lime juice, cauliflower, and yam. Top with cilantro. Serve hot.