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  Roasted Carrot and Cauliflower Curried Soup

  
  
  • Posted by elimam
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  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.

  
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