Roasted Carrot and Cauliflower Curried Soup
By á-646
"Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup."
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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