Roasted Carrot And Cauliflower Curried Soup

Serves: 5

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

56

Spice

57

Sweetness

52

Sourness

45

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

6

Carrots (peeled and chopped)

1

Cauliflower (head, trimmed and chopped)

1.5 tsps

Olive Oil

2 cloves

Garlic (chopped)

1 tsp

Salt

1 tsp

Ground Black Pepper

3 cups

Vegetable Broth (or more if needed)

1 tbsp

Curry Powder

1 cup

Coconut Milk

1

Lime (juiced)

Directions:

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

4

Remove from oven and stir

5

Bring vegetable broth to a boil in a large pot

6

Stir in curry powder and add the roasted vegetables

7

Cover and boil soup until vegetables are soft, 8 to 10 minutes

8

Remove from heat

9

Blend the soup with a potato masher or an immersion blender until smooth

10

Return pot to burner on medium heat

11

Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes