Roasted Carrot and Cauliflower Curried Soup Recipe

Recipe by: jes5ika

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook1 h
Ready In1 h 10 m

1Preheat oven to 400 degrees F (200 degrees C).
2Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
3Roast 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.
4Bring 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.
5Blend 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.

Ingredients