How to Make Roasted Carrot and Cauliflower Curried Soup - A Step-by-Step Guide

Roasted Carrot and Cauliflower Curried Soup is a warming and comforting dish that is perfect for a cool fall or winter day. This soup is a wonderful way to enjoy the earthy flavors of roasted carrots and cauliflower, with a hint of warming curry spices. It’s a healthful and satisfying meal that’s easy to make and a great way to add more veggies to your diet.

This soup recipe is perfect for those looking to incorporate more plant-based meals into their diet, as it’s completely vegan an...

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Ingredients

  • 6 carrots, peeled and chopped
  • ½ head cauliflower, trimmed and chopped
  • 1 ½ 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
  • ½ lime, juiced

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 6

  • Preheat the 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 the 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.
  • Nutrition

    143 cal.

    • Total Fat: 10g
    • Saturated Fat: 7g
    • Sodium: 680mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 28mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 452mg