Start the new year off right with a hearty, yet silky soup

In this curried soup, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture.

ROASTED CAULIFLOWER & POTATO CURRY SOUP

Serves 8

Serving Size: about 1 1/2 cups

Active Time: 50 minutes

Total Time: 1 1/2 hours

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 1 1/2 teaspoons ground cinnamon

• 1 1/2 teaspoons ground turmeric

• 1 1/4 teaspoons salt

• 3/4 teaspoon ground pepper 1/8 teaspoon cayenne pepper

• 1 small head cauliflower, cut into small florets (about 6 cups)

• 2 tablespoons extra-virgin olive oil, divided

• 1 large onion, chopped

• 1 cup diced carrot

• 3 large cloves garlic, minced

• 1 1/2 teaspoons grated fresh ginger

• 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish

• 1 (14-ounce) 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 teaspoons lime zest

• 2 tablespoons lime juice

• 1 (14-ounce) can coconut milk

• Chopped fresh cilantro for garnish

Preheat oven to 450°F.

Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot, and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

You can make the soup ahead of time and refrigerate for up to five days.

Recipe nutrition: Per serving: 272 calories; 15 g fat (10 g sat, 3 g mono); 0 mg cholesterol; 33 g carbohydrate; 0 g added sugars; 8 g total sugars; 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium.

Nutrition Bonus: Vitamin A (184 percent daily value), Vitamin C (87 percent dv), Iron (20 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 starch, 2 vegetable, 3 fat