Roasted Carrot and Cauliflower Curried Soup
Description
This yummy carrot cauliflower soup features roasted vegetables puréed into a coconut-curry broth, creating a hearty and warming comfort food dish.
Ingredients
•
6 carrots, peeled and chopped
•
1/2 head cauliflower, trimmed and chopped
•
2 cloves garlic, chopped
•
1 1/2 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
•
1/2 lime, juiced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.
3
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.
4
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.
5
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.