Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup
  • 6 carrots, peeled and chopped
  • 1/2 head cauliflower, trimmed and chopped
  • 1 1/2 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
  • 1/2 lime, juiced


  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.

05/01/2018
Roasted Carrot and Cauliflower Curried Soup, recipe PT15M PT1H 5 455 calories

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