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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 Tips For Living Green And Spending less Inside the Kitchen.

Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to start saving energy by going a lot more green.

Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. Mainly if you make sure the dishwasher is full before starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Green living is not that hard. Largely, all it takes is a little bit of common sense.

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 achieve that.

The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:

1. You need 2 tsp of ground coriander.
2. Prepare 2 tsp of ground cumin.
3. Get 1 1/2 tsp of ground cinnamon.
4. Provide 1 1/2 tsp of ground turmeric.
5. Get 1 1/4 tsp of salt.
6. Take 3/4 tsp of ground pepper.
7. Provide 1/8 tsp of cayenne pepper.
8. Use 1 of small head cauliflower, cut into small florets (about 6 c).
9. Provide 2 of tblsp extra-virgin olive oil, divided.
10. Provide 1 of large onion, chopped.
11. Prepare 1 c of diced carrot.
12. Provide 3 of large cloves garlic, minced.
13. Prepare 1 1/2 tsp of grated fresh ginger.
14. You need 1 of fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish.
15. Use 1 (14 oz) of can no-salt-added tomato sauce.
16. Take 4 c of low-sodium vegetable broth.
17. Provide 3 c of diced peeled russet potatoes (1/2-inch).
18. You need 3 c of diced peeled sweet potatoes (1/2-inch).
19. Use 2 tsp of lime zest.
20. Get 2 of tblsp lime juice.
21. Take 1 (14 oz) of can coconut milk.
22. You need of Chopped fresh cilantro for garnish.

Instructions 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..

Go beyond tossing the crunchy veg into salads with. This roasted cauliflower recipe is always a hit because roasting brings out cauliflower's natural The roasted cauliflower is a versatile dish. You could eat it as is as an accompaniment to any meal. Don't go any lower with your oven temperature here – a hot oven will create nice browning and crispy edges on your florets. This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic!

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