Roasted Carrot and Cauliflower Curried Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 143 Calories

Ingredients

• 1 teaspoon salt
• 1 cup coconut milk
• 1 teaspoon ground black pepper
• 1 ½ teaspoons olive oil
• 2 cloves garlic, chopped
• 1 tablespoon curry powder
• ½ lime, juiced
• 6 carrots, peeled and chopped
• ½ head cauliflower, trimmed and chopped
• 3 cups vegetable broth, or more if needed

Recipe Instructions

Step 1

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

Step 2

Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.

Step 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.

Step 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.

Step 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.