Posts in : Courses soup

• 

  Roasted Carrot and Cauliflower Curried Soup

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  
  

  Print Recipe

  
  Roasted Carrot and Cauliflower Curried Soup
  

  

  Course

  soup

  Cuisine

  Indian

  Prep Time

  10 minutes

  Cook Time

  60 minutes

  Servings

  servings

  
  Ingredients

  • 6 carrots peeled and chopped
  • 1/2 head cauliflower trimmed and chopped
  • 1 1/2 teaspoons Extra Virgin Olive Oil
  • 1 cloves garlic 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

  Course soup Cuisine Indian Prep Time 10 minutes Cook Time 60 minutes Servings servings Ingredients 6 carrots peeled and chopped 1/2 head cauliflower trimmed and chopped 1 1/2 teaspoons Extra Virgin Olive Oil 1 cloves garlic 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

  
  Instructions

  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.

  
  Share this Recipe

  View more
• 

  Spanish Garlic Soup

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  Print Recipe

  Spanish Garlic Soup

  

  Course

  soup

  Cuisine

  Spanish

  Prep Time

  15 minutes

  Cook Time

  20 minutes

  Servings

  servings

  Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 head garlic peeled and lightly crushed
  • 6 cups chicken stock
  • 2 carrots cut into matchsticks
  • 1 red bell pepper thinly sliced
  • salt and pepper to taste

  Course soup Cuisine Spanish Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 2 tablespoons Extra Virgin Olive Oil 1 head garlic peeled and lightly crushed 6 cups chicken stock 2 carrots cut into matchsticks 1 red bell pepper thinly sliced salt and pepper to taste

  Instructions

  1. Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
  2. Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.

  Share this Recipe
  View more