For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a seasoned soup. The heat of the oven brings out the sweetness and adds a hint of char to the cauliflower, carrot and sweet potatoes.
Ingredients
- 1 small cauliflower, chopped into ½ inch pieces
- 1 large sweet potato, ½ inch cubes
- 1 large carrot, ½ inch slices
- 2 tablespoons extra virgin olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1 14-ounce can crushed tomatoes
- 2 cups vegetable stock
- 1 14-ounce can coconut milk
- 1/4 cup cilantro
Preparation
- Preheat the oven to 425 F. Place the cauliflower, sweet potato and carrot in a large bowl, drizzle with half of the olive oil, and toss to coat. Spread on a large sheet pan. Roast for 20 minutes, until the vegetables are browned and tender when pierced with a paring knife. Cool on racks.
- While the vegetables roast, heat the remaining olive oil in a large pot over medium-high heat, then add the onions. Cook, stirring often, for about 5 minutes, then reduce the heat to medium-low and stir often for another 5 minutes. Stir in garlic and ginger and cook for 2 minutes, then stir in the coriander, cumin, cinnamon, turmeric, black pepper, cayenne and salt and stir until fragrant, about 2 more minutes.
- Add tomatoes, vegetable stock and coconut milk, stir well, and bring to a boil, then stir in the roasted vegetables. Reduce to simmer for 5 minutes, just to heat the vegetables through.
- Serve sprinkled with cilantro.
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