Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup

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jes5ika 0

"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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1 h 10 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 56 Ratings

Most helpful positive review

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 l...

Most helpful critical review

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

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 l...

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

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

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.

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

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...

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 ...

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 i...

Incredible soup! I adjusted the recipe for 8 servings and am sorry I didn't make even more. It was as good or better than any soup I've had in a restaurant and that comes from a soup-aholic! 5 ...

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