Roasted Carrot And Cauliflower Curried Soup

Ingredients

• Servings: 6


• 6 carrots, peeled and chopped


• 1/2 head cauliflower, trimmed and chopped


• 1 1/2 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


• 1/2 lime, juiced

Recipe

Preparation Time: 10 mins
Cook Time: 1 hr


Ready Time: 1 hr 10 mins



• preheat 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 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.