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Roasted Carrot and Cauliflower Curried Soup

Rated as 4.56 out of 5 Stars

"This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream."
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Ingredients

1 h 10 m servings 143 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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. Remove from oven and stir.
  4. 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.
  5. 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.

Footnotes

  • Cook's Notes:
  • Puree 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 143 calories; 9.8 g fat; 13.4 g carbohydrates; 3 g protein; 0 mg cholesterol; 680 mg sodium. Full nutrition

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Reviews

Read all reviews 68
  1. 86 Ratings

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Most helpful positive review

I just made this and absolutely love it! The flavor is fantastic. I was a little skeptical about the lime juice and a full tablespoon of curry but it is great. I did add a medium onion. I used l...

Most helpful critical review

I found that the soup was quite bland when I made it initially. I added some rice to it and let it sit for a day- I found that the flavour was a lot better after that. I also added some ginger w...

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I just made this and absolutely love it! The flavor is fantastic. I was a little skeptical about the lime juice and a full tablespoon of curry but it is great. I did add a medium onion. I used l...

Delicious! I also roasted a sweet onion, used chicken broth and 2T Brown Sugar. Dinner party worthy!

Really good, especially for a healthy vegan soup. Consider cutting the pepper in 1/2. It's pretty spicy as listed.

I absolutely adore this soup! I added extra curry and lime because I don't like the taste of coconut very much. Tried it once without the lime because I didn't have any, and it wasn't nearly as...

Incredible soup! I adjusted the recipe for 8 servings and am sorry I didn't make even more. It was as good or better than any soup I've had in a restaurant and that comes from a soup-aholic! 5 ...

Very, very tasty! I will add to my rotation. Used almond milk instead of coconut, all else was the same. Very tasty! It was creamy as well.

Yum.. added a little more garlic and it needed more broth.. will need more for letovers. Easy

Amazingly delicious soup. Readily available ingredients, simple to make, vegan friendly, healthy, and very affordable add bonus points to this recipe! We made this as written. Blended the soup i...

Super easy delicious soup. I didn't have any curry powder, but I did have red curry paste, so I substituted 2 tsps. I also used the entire 32oz carton of vegie broth and 1 can of lite coconut ...