Roasted Carrot and Cauliflower Curried Soup
Ingredients
- 6 carrots, peeled and chopped
- ½ head cauliflower, trimmed and chopped
- 2 cloves garlic, chopped
- 1 ½ 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
- ½ lime, juiced
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.
- Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.
Source
Original recipe: View Original
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