Roasted Carrot and Cauliflower Curried Soup
This restaurant-quality carrot cauliflower soup is hearty and very tasty! I didn't have onions at home when I made this, and although the soup turned out really flavorful without them, I will probably add an onion or two next time. Garnish with basil, wonton noodles, and sour cream.
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
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.
Notes
Recipe Tips
Purée soup in a blender or food processor if you don't have a potato masher or immersion blender.
Adjust soup to taste with additional water, salt, pepper, garlic, lime juice, or coconut milk.