Spiced Roasted Carrot and Cauliflower Soup

Spiced Roasted Carrot and Cauliflower Soup

Name: Spiced Roasted Carrot and Cauliflower Soup
Total time: 70 min
Ingredients: 6 carrots, peeled and chopped (about 400g); 0.5 head cauliflower, trimmed and chopped (about 500g); 2 cloves garlic, chopped; 1.5 teaspoons olive oil; 1 teaspoon salt; 1 teaspoon ground black pepper; 710 ml vegetable broth, or more if needed; 1 tablespoon curry powder; 240 ml coconut milk; 0.5 lime, juiced

Experience the warm and comforting flavors of this spiced roasted carrot and cauliflower soup, where tender vegetables are blended into a creamy coconut-curry broth.

70 min

easy

6 servings

143kcal

calories

13g

carbohydrates

10g

fat

fiber

protein

saturated fat

680mg

sodium

sugar

unsaturated fat

Dinner Global

Ingredients

6 carrots, peeled and chopped (about 400g)

0.5 head cauliflower, trimmed and chopped (about 500g)

2 cloves garlic, chopped

1.5 teaspoons olive oil

1 teaspoon salt

1 teaspoon ground black pepper

710 ml vegetable broth, or more if needed

1 tablespoon curry powder

240 ml coconut milk

0.5 lime, juiced

Directions

Step 1

Preheat the oven to 200 degrees C (400 degrees F).

Step 2

In a large casserole dish, combine the carrots, cauliflower, and garlic. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Step 3

Roast in the preheated oven for 20 minutes. Stir the vegetables and continue roasting until they are tender and slightly charred, about 25 more minutes. Remove from the oven and set aside.

Step 4

In a large pot, bring the vegetable broth to a boil. Stir in the curry powder and add the roasted vegetables. Cover and boil the soup until the vegetables are soft, about 8 to 10 minutes. Remove from heat.

Step 5

Using an immersion blender, blend the soup until smooth. Return the pot to medium heat and stir in the coconut milk and lime juice. Simmer until heated through, about 5 to 10 minutes.