Roasted Carrot and Cauliflower Curried Soup

Name: Roasted Carrot and Cauliflower Curried Soup
Total time: 70
Yield: 6
Ingredients: 6 carrots, peeled and chopped; ½ head cauliflower, trimmed and chopped; 1 ½ teaspoons olive oil; 2 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 3 cups vegetable broth, or more if needed; 1 tablespoon curry powder; 1 cup coconut milk; ½ lime, juiced

Recipe by jes5ika from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

•

6 carrots, peeled and chopped
•

½ head cauliflower, trimmed and chopped
•

1 ½ teaspoons olive oil
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2 cloves garlic, chopped
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1 teaspoon salt

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1 teaspoon ground black pepper
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3 cups vegetable broth, or more if needed
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1 tablespoon curry powder
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1 cup coconut milk
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½ lime, juiced

Instructions

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