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Roasted Cauliflower & Potato Curry Soup
Roasted Cauliflower & Potato Curry Soup

Before you jump to Roasted Cauliflower & Potato Curry Soup recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is actually very true. But occasionally the last thing you wish to do is put together a whole supper for yourself and your family. Once in a while you only want to check out the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from remorse about slipping on your diet. This is because most famous fast food restaurants out there are trying to “healthy up” their menus. Here is the way to find healthy food choices at the drive through.

Choose a drive through for a restaurant that is known for catering to people with better palates. For example, Arby’s won’t serve hamburgers. You can have roast beef sandwiches, wraps and salads as an alternative. While Wendy’s has made hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not everything is McDonalds with its deep fried chicken parts and other terribly unhealthy items.

Logic claims that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. Most of the time this is a good concept but if you make good choices, there is no reason you can’t visit your drive through now and then. Sometimes what you require most is just to have someone else do the cooking. If you ultimately choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To make roasted cauliflower & potato curry soup you need 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Roasted Cauliflower & Potato Curry Soup:
  1. Take 2 tsp ground coriander
  2. Get 2 tsp ground cumin
  3. Prepare 1 1/2 tsp ground cinnamon
  4. Provide 1 1/2 tsp ground turmeric
  5. Get 1 1/4 tsp salt
  6. Prepare 3/4 tsp ground pepper
  7. Provide 1/8 tsp cayenne pepper
  8. Use 1 small head cauliflower, cut into small florets (about 6 c)
  9. You need 2 tblsp extra-virgin olive oil, divided
  10. Prepare 1 large onion, chopped
  11. Take 1 c diced carrot
  12. Get 3 large cloves garlic, minced
  13. Prepare 1 1/2 tsp grated fresh ginger
  14. Prepare 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
  15. Get 1 (14 oz) can no-salt-added tomato sauce
  16. Use 4 c low-sodium vegetable broth
  17. Get 3 c diced peeled russet potatoes (1/2-inch)
  18. You need 3 c diced peeled sweet potatoes (1/2-inch)
  19. Prepare 2 tsp lime zest
  20. Use 2 tblsp lime juice
  21. Use 1 (14 oz) can coconut milk
  22. Use Chopped fresh cilantro for garnish
Steps to make Roasted Cauliflower & Potato Curry Soup:
  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
  6. Garnish with cilantro and chilies, if desired.
  7. Serve with a dollop of sour cream or yogurt, if desired.

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