Roasted Carrot and Cauliflower Curried Soup

Directions

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

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Reviews (20)

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14

Sandi

Oct. 25, 2012

"I just made this and absolutely love it! The flavor is fantastic. I was a little skeptical about the lime juice and a full tablespoon of curry but it is great. I did add a medium onion. I used light c..." See moreoconut milk and a 4 cups of vegetable broth. Oh and only a 1/2 teaspoon of pepper. Thank you for this great recipe."

7

hnemo

Sep. 8, 2012

"Really good, especially for a healthy vegan soup. Consider cutting the pepper in 1/2. It's pretty spicy as listed...." See more"

4

SusanAB

Nov. 28, 2012

"Delicious! I also roasted a sweet onion, used chicken broth and 2T Brown Sugar. Dinner party worthy!..." See more"