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Roasted Cauliflower & Potato Curry Soup

Danielle Centoni
  • 90 minutes
  • Serves 8

INGREDIENTS

1 cup

Carrot

1

small head Cauliflower

2 tsp

Coriander, ground

3

large cloves Garlic

1 1/2 tsp

Ginger, fresh

2 tsp

Lime, zest

1

Onion, large

1

Red chile pepper, fresh

3 cups

Russet potatoes

3 cups

Sweet potatoes

1 14 ounce can

Coconut milk

4 cups

Vegetable broth, low-sodium

2 tbsp

Lime juice

1 14 ounce can

Tomato sauce, no-salt-added

1/8 tsp

Cayenne pepper

1 1/2 tsp

Cinnamon, ground

3/4 tsp

Pepper, ground

1 1/4 tsp

Salt

1 1/2 tsp

Turmeric, ground

2 tbsp

Olive oil, extra-virgin

2 tsp

Cumin, ground