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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 Finding Healthful Fast Food.
Just about every 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. There’s some benefit to that. Once in a while, though, you definitely do not want to make a full meal for your family or even just for yourself. Sometimes you just wish to reach the drive through along the way home and call it a day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? This is because a lot of the well-known fast food restaurants out there are trying to “healthy up” their choices. Here’s how you’ll be able to eat healthfully when you are at a fast food place.
Choose the drive through depending on if it has better options available. Arby’s for example, isn’t going to provide burgers. Instead, the choices include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, even so the menu there has lots of healthful choices like salad, potatoes and chili. Most fast food restaurants do not stoop to the harmful lows seen at McDonalds.
Standard logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there is no reason you can’t visit your drive through now and then. Occasionally, letting someone else cook dinner is just the thing you need. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
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 it.
The ingredients needed to prepare Roasted Cauliflower & Potato Curry Soup:
- Get 2 tsp ground coriander
- Take 2 tsp ground cumin
- Provide 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- Prepare 1 1/4 tsp salt
- Use 3/4 tsp ground pepper
- Prepare 1/8 tsp cayenne pepper
- Provide 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Provide 1 c diced carrot
- You need 3 large cloves garlic, minced
- Take 1 1/2 tsp grated fresh ginger
- Take 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- You need 1 (14 oz) can no-salt-added tomato sauce
- Provide 4 c low-sodium vegetable broth
- Prepare 3 c diced peeled russet potatoes (1/2-inch)
- Provide 3 c diced peeled sweet potatoes (1/2-inch)
- Use 2 tsp lime zest
- You need 2 tblsp lime juice
- Provide 1 (14 oz) can coconut milk
- Use 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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