Roasted Carrot and Cauliflower Curried Soup
Carrots and cauliflower are both excellent sources of vitamins and minerals, making this soup not only delicious but also nutritious!
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Carrots
- 500 gram Cauliflower
- 1 medium-sized Onion
- 2 clove Garlic
- 2 teaspoon Curry powder
- 1 cup Coconut milk
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the carrots and cauliflower with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
- Stir in the curry powder and cook for an additional minute.
- Add the roasted carrots and cauliflower to the pot, along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the coconut milk and season with salt and black pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.