Roasted Carrot and Cauliflower Curried Soup Recipe - Allrecipes.com
Roasted Carrot and Cauliflower Curried Soup Recipe
  • READY IN ABOUT hrs

Roasted Carrot and Cauliflower Curried Soup

Recipe by  

"This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  3. 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 oven and stir.
  4. 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. 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.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Puree soup in a blender or food processor if you don't have a potato masher or immersion blender.
  • Adjust soup to taste with additional water, salt, pepper, garlic, lime juice, or coconut milk.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2012

I just made this and absolutely love it! The flavor is fantastic. I was a little skeptical about the lime juice and a full tablespoon of curry but it is great. I did add a medium onion. I used light coconut milk and a 4 cups of vegetable broth. Oh and only a 1/2 teaspoon of pepper. Thank you for this great recipe.

 
Most Helpful Critical Review
Mar 20, 2013

Hated it... too much curry and too much stock. I could barely taste the refined roasted cauliflower flavor.

 

50 Ratings

Nov 28, 2012

Delicious! I also roasted a sweet onion, used chicken broth and 2T Brown Sugar. Dinner party worthy!

 
Sep 08, 2012

Really good, especially for a healthy vegan soup. Consider cutting the pepper in 1/2. It's pretty spicy as listed.

 
May 27, 2013

Yum.. added a little more garlic and it needed more broth.. will need more for letovers. Easy

 
May 23, 2013

Super easy delicious soup. I didn't have any curry powder, but I did have red curry paste, so I substituted 2 tsps. I also used the entire 32oz carton of vegie broth and 1 can of lite coconut milk. Definitely a keeper!

 
Feb 26, 2014

Very, very tasty! I will add to my rotation. Used almond milk instead of coconut, all else was the same. Very tasty! It was creamy as well.

 
Apr 01, 2013

Amazingly delicious soup. Readily available ingredients, simple to make, vegan friendly, healthy, and very affordable add bonus points to this recipe! We made this as written. Blended the soup in a Vitamix blender making it very smooth. After blending, sampled the soup and it tasted fantastic before adding the coconut milk & lime for anyone not having or wanting those ingredients. We garnished the soup w/ toasted herb bread crumbs which created a great combination. Great recipe jes5ika, and thank you for sharing!

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 680 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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