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Before you jump to Roasted Cauliflower & Potato Curry Soup recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is really very good information. Sometimes, though, the last thing you need is to have to prepare an evening meal from scratch. Sometimes just about all you want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by remorse about slipping on your diet. This may be possible because lots of the popular fast food destinations are trying to make their menus better now. Here is how you can eat healthy and balanced when you reach the drive through.
Milk, juice and water will be the best options for beverages. Drinking a large soft drink causes hundreds of empty fat laden calories into your diet. One portion of pop is eight oz.. Those eight ounces usually are at least 100 calories and about ten tablespoons of sugar. A fast food soda is frequently not less than twenty ounces. It is frequently at least 30 ounces. Choosing a soft drink as your beverage increases your calorie ingestion by thousands and adds way too much sugar to your diet. Water, fruit juice and milk, conversely, are much better choices.
Traditional logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, permitting someone else cook dinner is just what you require. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Roasted Cauliflower & Potato Curry Soup:
- Provide 2 tsp ground coriander
- You need 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Provide 1 1/2 tsp ground turmeric
- Get 1 1/4 tsp salt
- Provide 3/4 tsp ground pepper
- Get 1/8 tsp cayenne pepper
- Use 1 small head cauliflower, cut into small florets (about 6 c)
- Get 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Use 1 c diced carrot
- Take 3 large cloves garlic, minced
- Provide 1 1/2 tsp grated fresh ginger
- Use 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Use 1 (14 oz) can no-salt-added tomato sauce
- Take 4 c low-sodium vegetable broth
- Use 3 c diced peeled russet potatoes (1/2-inch)
- You need 3 c diced peeled sweet potatoes (1/2-inch)
- You need 2 tsp lime zest
- Use 2 tblsp lime juice
- Take 1 (14 oz) can coconut milk
- Provide Chopped fresh cilantro for garnish
Instructions to make Roasted Cauliflower & Potato Curry Soup:
- Preheat oven to 450 degrees.
- 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, chili 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.
- Garnish with cilantro and chilies, if desired.
- Serve with a dollop of sour cream or yogurt, if desired.
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