Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup

31 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (31)

Rate This Recipe
Sandi
19

Sandi

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 coconut milk and a 4 cups of vegetable broth. Oh and only a 1/2 teaspoon of pepper. Thank you for this great recipe.

SusanAB
9

SusanAB

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

hnemo
9

hnemo

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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