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

1. 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.

2. 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.

3. 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.

4. Serve sprinkled with cilantro.

Serving Suggestion

Rice is always nice with a curry or pair this flavorful soup with some garlicky naan.