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.

 

56 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.

 
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.

 
May 27, 2013

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

 
Aug 30, 2013

I absolutely adore this soup! I added extra curry and lime because I don't like the taste of coconut very much. Tried it once without the lime because I didn't have any, and it wasn't nearly as good. Also, I have made it with both vegetable broth and chicken broth, and I think the chicken broth gives it a better flavor.

 
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!

 

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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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