Roasted Carrot and Cauliflower Curried Soup recipe
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Ingredients
- 6 carrots, peeled and chopped ½ head cauliflower, trimmed and chopped 1 ½ teaspoons olive oil 2 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 ½ lime, juiced
Nutrition Info
- 143.3 caloriescarbohydrate: 13.4 gcholesterol: : -fat: 9.8 gfiber: 4.3 gprotein: 3 gsaturatedFat: 7.3 gservingSize: -sodium: 679.9 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Roasted Carrot and Cauliflower Curried Soup
Directions
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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.