Roasted Carrot and Cauliflower Curried Soup

Name: Roasted Carrot and Cauliflower Curried Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 6 carrots, peeled and chopped; 0.5 head cauliflower, trimmed and chopped; 1.5 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; 0.5 lime, juiced

4.6

(118)

94 Reviews

11 Photos

This restaurant-quality cauliflower carrot 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.

Recipe by jes5ika

Published on August 15, 2012

close up view of Roasted Carrot and Cauliflower Curried Soup garnished with fresh herbs in a bowl with a spoon, served with salad on a platter

11

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

6

Jump to Nutrition Facts

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

Directions

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.

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.

Nutrition Facts (per serving)

143	Calories
10g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 143
% Daily Value *
Total Fat 10g	13%
Saturated Fat 7g	37%
Sodium 680mg	30%
Total Carbohydrate 13g	5%
Dietary Fiber 4g	15%
Total Sugars 6g
Protein 3g
Vitamin C 28mg	139%
Calcium 57mg	4%
Iron 2mg	13%
Potassium 452mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.