Roasted Carrot and Cauliflower Curried Soup

"Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup."
Photo by Deb B.
Adapted from feedingmyfolks.com

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from feedingmyfolks.com

Ingredients

  • 6

    carrots, peeled and chopped

  • 1/2

    head cauliflower, trimmed and

  • chopped

  • 1 1/2

    teaspoons olive oil

  • 2

    cloves garlic, chopped

  • 1

    onion chopped

  • 1

    teaspoon salt

  • 1

    teaspoon ground black pepper

  • 3

    cups vegetable broth, or more if

  • needed

  • 1

    tablespoon curry powder

  • 1

    cup coconut milk

  • 1/2

    lime, juiced

Directions

1. Preheat oven to 400 degrees F (200 degrees C). 2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper. 3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir. 4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat. 5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

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