Roasted Cauliflower & Potato Curry Soup Recipe - Eat Wisconsin Potatoes

Ingredients

• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 ½ tsp ground cinnamon
• 1 ½ tsp ground turmeric
• 1 ¼ tsp salt
• ¾ tsp ground pepper
• ⅛ tsp cayenne pepper
• 1 small head cauliflower (cut into small florets (about 6 cups))
• 2 Tbsp extra-virgin olive oil (divided)
• 1 large onion (chopped)
• 1 cup diced carrots
• 3 large cloves garlic (minced)
• 1 ½ tsp grated fresh ginger
• 1 fresh red chile pepper, such as serrano or jalapeno (minced, plus more for garnish)
• 1 14-oz can no-salt-added tomato sauce
• 4 cups low sodium vegetable broth
• 3 cups diced peeled russet potatoes ((1/2-inch))
• 3 cups diced peeled sweet potatoes ((1/2-inch))
• 2 tsp lime zest
• 2 Tbsp lime juice
• 1 14-oz can coconut milk
• fresh cilantro (chopped for garnish)