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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 improving 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 this. Once in a while, though, you definitely do not need to make a whole meal for your family or even just for yourself. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is possible because an abundance of the popular fast food places making the effort to make their menus healthy now. Here is how to eat healthy and balanced when you visit the drive through.
Concentrate on the sides. Not so long ago, the only real side dish item available at a fast food restaurant was French fries. Today the vast majority of the most popular fast food franchises have amplified their products. Now lots of them provide salads. You may also choose Chili. You can get baked potatoes. You could get fruit. There are lots of healthy options that do not include putting something deep fried into your body. When you buy your meal through a drive through window, choose side dishes instead of just grabbing something premade. When you do this you are able to keep your fat content and calorie counts low.
Logic states that that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. While this is usually a good idea all you need to do is make a number of good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people make your dinner. If you choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
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 only need 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Roasted Cauliflower & Potato Curry Soup:
- Get 2 tsp ground coriander
- You need 2 tsp ground cumin
- Provide 1 1/2 tsp ground cinnamon
- Get 1 1/2 tsp ground turmeric
- Use 1 1/4 tsp salt
- Take 3/4 tsp ground pepper
- Prepare 1/8 tsp cayenne pepper
- Get 1 small head cauliflower, cut into small florets (about 6 c)
- You need 2 tblsp extra-virgin olive oil, divided
- Use 1 large onion, chopped
- Use 1 c diced carrot
- Prepare 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Provide 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
- Use 4 c low-sodium vegetable broth
- Take 3 c diced peeled russet potatoes (1/2-inch)
- Provide 3 c diced peeled sweet potatoes (1/2-inch)
- Take 2 tsp lime zest
- You need 2 tblsp lime juice
- You need 1 (14 oz) can coconut milk
- You need 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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