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Roasted Carrot and Cauliflower Curried Soup

By

"Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup."

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Rate this recipe 4.3/5 (13 Votes)

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

Details

Preparation time 10mins
Cooking time 60mins
Adapted from feedingmyfolks.com

Preparation

Step 1

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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