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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 Suggestions For Living Green And Lowering costs In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, primarily by making your kitchen area more green.
Perhaps the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is specifically efficient when it’s full before a cycle is commenced. Don’t dry the dishes with heat, utilize the cool dry or air dry functions to increase the money you save.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, of course. A lot of it truly is basically making use of common sense.
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 do it.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Prepare 2 tsp ground coriander
- Use 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Provide 1 1/2 tsp ground turmeric
- Get 1 1/4 tsp salt
- Use 3/4 tsp ground pepper
- Use 1/8 tsp cayenne pepper
- Get 1 small head cauliflower, cut into small florets (about 6 c)
- Get 2 tblsp extra-virgin olive oil, divided
- Provide 1 large onion, chopped
- Prepare 1 c diced carrot
- Take 3 large cloves garlic, minced
- Use 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
- Prepare 4 c low-sodium vegetable broth
- Prepare 3 c diced peeled russet potatoes (1/2-inch)
- Get 3 c diced peeled sweet potatoes (1/2-inch)
- Prepare 2 tsp lime zest
- You need 2 tblsp lime juice
- You need 1 (14 oz) can coconut milk
- Get 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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