Skip to main content

Featured

Markets Rebound as U.S. Ceasefire Proposal to Iran Sparks Investor Optimism

  U.S. stock futures surged early Wednesday as reports of a U.S.-backed ceasefire proposal to Iran boosted market sentiment and pushed oil prices sharply lower. Investors reacted positively to signs of potential de‑escalation in the Middle East, lifting Dow, S&P 500, and Nasdaq futures after a volatile week. U.S. stock futures climbed on Wednesday following reports that Washington sent Iran a 15‑point ceasefire plan aimed at halting the ongoing conflict in the Middle East. The development injected cautious optimism into global markets, which have been rattled by geopolitical tensions in recent weeks.  Futures tied to the Dow Jones Industrial Average and S&P 500 rose around 1% , while Nasdaq 100 futures jumped more than 1% , reversing some of the previous session’s losses. The shift in sentiment was amplified by a sharp retreat in oil prices— WTI crude fell over 5% , easing inflation concerns and improving the outlook for corporate margins.  The reported ceasef...
Post a Comment
Read more

article

Labels

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.


Labels:

Comments

Post a Comment