Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    360

Transform humble carrots and cauliflower into a velvety, aromatic soup with a touch of exotic curry spice. Roasting the vegetables beforehand deepens their sweetness, creating a truly unforgettable culinary experience. Garnish with fresh herbs and a swirl of cream for an elegant finish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Fiber
    4 g
  • Protein
    3 g
  • Saturated Fat
    7 g
  • Sodium
    680 mg
  • Sugar
    6 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper. (5 minutes)

Image Step 03
03 Step

Recipe View 45 mins Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, about 25 more minutes. Remove from the oven and stir. (45 minutes)

Image Step 04
04 Step

Recipe View 15 mins Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat. (15 minutes)

Image Step 05
05 Step

Recipe View 15 mins Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes. (15 minutes)

For an extra layer of flavor, consider adding a finely chopped onion or shallot to the roasting vegetables.
A dollop of Greek yogurt or crème fraîche can be used in place of sour cream for garnish.
Feel free to adjust the amount of curry powder to suit your taste preferences.
Garnish with fresh cilantro or parsley for a vibrant touch.
A sprinkle of toasted pumpkin seeds or chopped nuts adds a delightful crunch.

Janiya Macgyver

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 119 Ratings)
Total Reviews: (5)
  • Heath Treutel

    Easy to follow recipe and the result was delicious. Will definitely make again!

  • Evan Wilderman

    My family loved this soup! It's a great way to get them to eat their vegetables.

  • Oren Hilpert

    I added a pinch of red pepper flakes for a little heat. It was amazing!

  • Jalon Stokes

    I used an immersion blender and it worked perfectly. Cleanup was a breeze.

  • Ernestine Blanda

    This soup is so creamy and flavorful! The roasting technique really brings out the sweetness of the vegetables.

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