Name: Roasted Carrot and Cauliflower Curried Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Carrots, peeled and chopped - 6; Cauliflower, trimmed and chopped - ½ head; Olive oil - 1 ½ teaspoons; Garlic, chopped - 2 cloves; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Vegetable broth, or more if needed - 3 cups; Curry powder - 1 tablespoon; Coconut milk - 1 cup; Lime, juiced - ½

Ingredients for - Roasted Carrot and Cauliflower Curried Soup

1. Carrots, peeled and chopped 6

2. Cauliflower, trimmed and chopped ½ head

3. Olive oil 1 ½ teaspoons

4. Garlic, chopped 2 cloves

5. Salt 1 teaspoon

6. Ground black pepper 1 teaspoon

7. Vegetable broth, or more if needed 3 cups

8. Curry powder 1 tablespoon

9. Coconut milk 1 cup

10. Lime, juiced ½

How to cook deliciously - Roasted Carrot and Cauliflower Curried Soup

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.

3 . Stage

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 the oven and stir.

4 . Stage

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 . Stage

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.