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Curried Carrot and Cauliflower Soup

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Curried Carrot and Cauliflower Soup
Ingredients
  • 6 carrots, peeled and chopped
  • 1/2 head cauliflower, trimmed and chopped
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoons olive oil
  • 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
Instructions
1
Firstly, preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, combine carrots and cauliflower in a large baking container; mix well with minced garlic, olive oil, salt, and black pepper.
3
Then, place the mixture in the preheated oven for 20 minutes. Stir occasionally and continue roasting until the vegetables are tender, slightly caramelized, and cooked through, an additional 25 minutes.
4
After that, take the roasted vegetables out of the oven and give them a good stir.
5
Subsequently, bring vegetable broth to a rolling boil in a large cooking vessel. Add curry powder and mix well; then, add the roasted vegetables to the pot. Cover the pot and boil the soup until the vegetables are soft and tender, 8 to 10 minutes.
6
Remove the pot from the heat source.
7
Finally, blend the soup with a manual potato masher or an electric immersion blender until it reaches your desired consistency. Return the pot to medium heat and stir in coconut milk and a squeeze of fresh lime juice; simmer until heated through, 5 to 10 minutes.