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Fed Faces New Economic Landscape Post-Trump Victory

  The U.S. Federal Reserve is poised to reduce its benchmark policy rate by a quarter of a percentage point at the conclusion of its policy meeting on Thursday. This decision, while significant, is overshadowed by the broader economic uncertainties following Donald Trump’s re-election. Trump’s victory introduces potential shifts in economic policies, including changes to tariffs, tax cuts, and immigration, which could significantly impact the Fed’s approach to managing economic growth and inflation. The central bank, which has been focused on combating inflation, may now need to navigate a more complex economic environment with higher federal deficits and potential inflationary pressures. Market reactions have already been notable, with bond yields rising as investors anticipate a less aggressive rate-cutting cycle from the Fed. The central bank’s challenge will be to balance these new fiscal policies while maintaining its dual mandate of low inflation and low unemployment. As the Fed

Roasted Cauliflower & Potato Curry Soup


In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Ingredients

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground turmeric
  • 1 ¼ teaspoons salt
  • ¾ teaspoon ground pepper
  •  teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 1 cup diced carrot
  • 3 large cloves garlic, minced
  • 1 ½ teaspoons grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
  • 1 (14 ounce) can no-salt-added tomato sauce
  • 4 cups low-sodium vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 (14 ounce) can coconut milk
  • Chopped fresh cilantro for garnish

Directions

  1. 1. Preheat oven to 450 degrees F.

  2. 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. 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, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

  4. 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. 5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.


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