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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 weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. Occasionally, though, the last thing you choose is to have to prepare an evening meal from scratch. Once in a while you just want to visit the drive through when you are on your way home and finish the day. There is no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food spots are attempting to make their menus healthier now. Here is the way to eat healthy when you hit the drive through.
Visit a drive through for a place which has made it a practice to offer healthier options to people. Arby’s as an example, is void of burgers. Instead, your options include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, whilst no stranger to the hamburger, likewise includes plenty of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds with its deep fried chicken parts and also other terribly unfit items.
Traditional logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, letting someone else cook dinner is just the thing you need. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To cook roasted cauliflower & potato curry soup you need 22 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- You need 2 tsp ground coriander
- Take 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Prepare 1 1/2 tsp ground turmeric
- Take 1 1/4 tsp salt
- Use 3/4 tsp ground pepper
- You need 1/8 tsp cayenne pepper
- Take 1 small head cauliflower, cut into small florets (about 6 c)
- Provide 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Take 1 c diced carrot
- You need 3 large cloves garlic, minced
- Provide 1 1/2 tsp grated fresh ginger
- Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Prepare 1 (14 oz) can no-salt-added tomato sauce
- Provide 4 c low-sodium vegetable broth
- Use 3 c diced peeled russet potatoes (1/2-inch)
- Take 3 c diced peeled sweet potatoes (1/2-inch)
- Provide 2 tsp lime zest
- Take 2 tblsp lime juice
- You need 1 (14 oz) can coconut milk
- Prepare 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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