Roasted Carrot And Cauliflower Curried Soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• 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.