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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 Fast Food That’s Fine For You.
Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. But occasionally the last thing you wish to do is make a whole meal for yourself and your family. Sometimes you just would like to go to the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. This may be possible because an abundance of the popular fast food destinations are trying to make their menus better now. Here’s how you’ll be able to eat healthfully when you are at a fast food spot.
Your beverage ought to be water or juice or milk. Drinking a large soda forces hundreds of empty unhealthy calories into your diet. Usually just one portion of soda is only eight ounces big. That serving may contain lots of spoonfuls of sugar along with at least a hundred calories. Most fast food soft drink sizes begin at twenty ounces. It is frequently no less than 30 ounces. This means that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to decide on milk, juice or standard water.
Logic says that one the easiest way to stay balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make beneficial choices, there is not any reason you can’t visit your drive through now and then. Every now and then, letting someone else cook dinner is just what you need. When you select healthful menu items, you do not have to feel terrible about visiting the drive through.
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 cook that.
The ingredients needed to prepare Roasted Cauliflower & Potato Curry Soup:
- Use 2 tsp ground coriander
- Provide 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Prepare 1 1/2 tsp ground turmeric
- You need 1 1/4 tsp salt
- Provide 3/4 tsp ground pepper
- Take 1/8 tsp cayenne pepper
- Prepare 1 small head cauliflower, cut into small florets (about 6 c)
- Provide 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Get 1 c diced carrot
- Use 3 large cloves garlic, minced
- You need 1 1/2 tsp grated fresh ginger
- You need 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Get 1 (14 oz) can no-salt-added tomato sauce
- You need 4 c low-sodium vegetable broth
- You need 3 c diced peeled russet potatoes (1/2-inch)
- Get 3 c diced peeled sweet potatoes (1/2-inch)
- Provide 2 tsp lime zest
- Use 2 tblsp lime juice
- Use 1 (14 oz) can coconut milk
- Prepare Chopped fresh cilantro for garnish
Steps 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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