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Roasted Carrot and Cauliflower Curried Soup
Roasted Carrot and Cauliflower Curried Soup
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Mouthwatering coconut-curry carrot cauliflower soup made with roasted vegetables for a cozy and satisfying meal.
Ingredients:
  • 6 carrots, peeled and chopped
  • 0.5 head cauliflower, trimmed and chopped
  • 2 cloves garlic, chopped
  • 1.5 teaspoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups vegetable broth, or more if needed
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 0.5 lime, juiced
Instructions:
  • Heat your oven to 400°F (200°C).
  • Combine carrots and cauliflower in a casserole dish with garlic, olive oil, salt, and black pepper, ensuring even coating.
  • Roast in the preheated oven for 20 minutes, then continue roasting for an additional 25 minutes until vegetables are tender and slightly charred. Remove from the oven and stir.
  • 1. In a large pot, let the vegetable broth come to a boil. Mix in the curry powder and incorporate the roasted vegetables. Simmer the soup covered until the vegetables are tender, for about 8 to 10 minutes. Remove from the heat.
  • Puree the soup with a potato masher or immersion blender until smooth. Place the pot back on medium heat. Mix in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.

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