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Carney's Retaliation List: What It Could Mean for Your Grocery Bill

  Published August 22, 2026 · Canadian Money Brief The 50% U.S. tariffs on roughly $28 billion of Canadian goods are no longer a threat — they took effect at 12:01 a.m. Saturday after last-minute talks between Ottawa and Washington collapsed Friday night. Prime Minister Mark Carney responded by suspending negotiations entirely and promising to hit back "dollar for dollar." Unlike the tariff deadline itself, this part isn't happening tonight: Carney says Canada's countermeasures won't take effect until September 8 , and the exact product list is still being finalized. That two-and-a-half week gap matters for your wallet. It's a window where the general shape of the retaliation is known, but the fine print — the specific products, the exact surtax rates, which exemptions get carved out — is still being written in Ottawa. Here's what's confirmed, what history tells us to expect, and how to think about the impact on your own spending. What's confirmed ...
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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
  • ⅛ 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

  2. 1. Preheat oven to 450 degrees F.

  3. 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.

  4. 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.

  5. 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.

  6. 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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