- Posted by elimam
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- in Uncategorized
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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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
Ingredients
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Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- 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.
- 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.
- 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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