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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 Very good For You.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is really very true. From time to time, though, the last thing you choose is to have to cook an evening meal from scratch. Sometimes you just would like to go to the drive through on 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 plagued by remorse about slipping on your diet. This may be possible because plenty of the popular fast food spots are attempting to make their menus healthier now. Here is the way to eat healthy and balanced when you visit the drive through.
Visit a drive through in a place that has made it a practice to offer healthier options to people. For example, Arby’s does not serve hamburgers. You may eat roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food spots are as unhealthy as McDonalds with its deep fried every little thing.
Fundamental logic states that the simplest way to lose pounds and get healthy is to ban fast food from your diet altogether. Most of the time this is a good plan but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else make your dinner. When you want wholesome menu items, you do not have to feel bad about visiting the drive through.
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 achieve it.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Provide 2 tsp ground coriander
- You need 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- Use 1 1/4 tsp salt
- You need 3/4 tsp ground pepper
- You need 1/8 tsp cayenne pepper
- Use 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Prepare 1 c diced carrot
- Prepare 3 large cloves garlic, minced
- Provide 1 1/2 tsp grated fresh ginger
- You need 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
- You need 4 c low-sodium vegetable broth
- You need 3 c diced peeled russet potatoes (1/2-inch)
- Prepare 3 c diced peeled sweet potatoes (1/2-inch)
- You need 2 tsp lime zest
- Use 2 tblsp lime juice
- Take 1 (14 oz) can coconut milk
- Provide 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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