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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 “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is literally very true. Once in a while, though, you definitely do not wish to make a full meal for your family or even just for yourself. Sometimes you just wish to go to the drive through along the way home and call it a day. 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 is possible because plenty of the popular fast food spots making the effort to make their menus better now. Here is the way to find healthy food at the drive through.
Focus on the sides. It has not been that long ago that all you could get in a fast food diner was French Fries. Today the vast majority of the most popular fast food franchises have amplified their offerings. Now you can get a variety of salads. You may also choose Chili. You could possibly get baked potatoes. Fruit is generally offered. There are a lot of possibilities that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” make an effort to build a meal from side dishes. When you do this you are able to keep your fat content and calorie counts low.
Common logic tells us that one positive way to get healthy and lose fat is to skip 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 few good selections and going to 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 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 achieve it.
The ingredients needed to prepare Roasted Cauliflower & Potato Curry Soup:
- Take 2 tsp ground coriander
- You need 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- You need 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)
- Take 2 tblsp extra-virgin olive oil, divided
- Provide 1 large onion, chopped
- Get 1 c diced carrot
- You need 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Get 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
- Prepare 4 c low-sodium vegetable broth
- You need 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
- Get 2 tblsp lime juice
- Take 1 (14 oz) can coconut milk
- Get 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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