Roasted Carrot and Cauliflower Curried Soup

Name: Roasted Carrot and Cauliflower Curried Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 carrots, peeled and chopped; 0.5 head cauliflower, trimmed and chopped; 2 cloves garlic, chopped; 1.5 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; 0.5 lime, juiced

Total time: 1 h 10
servings: 6 servings
Dish type: Main dish

Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

1 h

Total time

1 h 10

Ingredients

servings

6 carrots, peeled and chopped
0,5 head cauliflower, trimmed and chopped
2 cloves garlic, chopped
1,5 c. à café olive oil
1 c. à café salt
1 c. à café ground black pepper
3 tasse vegetable broth, or more if needed
1 c. à soupe curry powder
1 tasse coconut milk
0,5 lime, juiced

Method

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.
3
Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.
4
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.
5
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.

Nutrition

calories: 143 kcal
fatContent: 10 g
fiberContent: 4 g
sugarContent: 6 g
sodiumContent: 680 mg
proteinContent: 3 g
carbohydrateContent: 13 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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