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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 Fast Food.
Just about any article you read about bettering your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Occasionally, though, the last thing you choose is to have to prepare an evening meal from scratch. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from remorse about slipping on your diet. This is because most famous fast food restaurants on the market are trying to “healthy up” their menus. Here is how to eat healthy and balanced when you hit the drive through.
Concentrate on the sides. It was not that long ago that all you could get at the fast food diner was French Fries. Today the vast majority of the most popular fast food franchises have improved their choices. There are plenty of salads available today. Chili is a different choice. You may buy a baked potato. You can choose fruit. There are a lot of possibilities that don’t require eating one thing deep fried. When you order your meal through a drive through window, opt for side dishes instead of just grabbing something premade. When you do this you may keep your fat content and also calorie counts low.
Simple sense states that the simplest way to lose fat and get healthy is to ban fast food from your diet altogether. Most of the time this is a good idea but if you make beneficial choices, there is not any reason you can’t visit your drive through once in a while. Sometimes what you need most is just to have someone else do the cooking. When you select healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. You can cook roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Take 2 tsp ground coriander
- You need 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Get 1 1/2 tsp ground turmeric
- Prepare 1 1/4 tsp salt
- Use 3/4 tsp ground pepper
- You need 1/8 tsp cayenne pepper
- Use 1 small head cauliflower, cut into small florets (about 6 c)
- Use 2 tblsp extra-virgin olive oil, divided
- Get 1 large onion, chopped
- Prepare 1 c diced carrot
- Take 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Use 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
- You need 4 c low-sodium vegetable broth
- Prepare 3 c diced peeled russet potatoes (1/2-inch)
- You need 3 c diced peeled sweet potatoes (1/2-inch)
- Provide 2 tsp lime zest
- Take 2 tblsp lime juice
- Take 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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