Roasted Carrot and Cauliflower Curried Soup Recipe - Allrecipes.com
Roasted Carrot and Cauliflower Curried Soup Recipe
  • READY IN ABOUT 1¼ hrs

Roasted Carrot and Cauliflower Curried Soup

Read Reviews (21)

"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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Original recipe makes 6 servings Change Servings
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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
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins

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.

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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.

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28 Ratings

Sep 08, 2012

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

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Nov 28, 2012

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

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Nov 12, 2012

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 stars from me!

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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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Feb 20, 2013

Good soup recipe. We didn't have lime and still enjoyed it. I may add more curry next time as it was a little mild for us. My husband had his second bowl over jasmine rice and it was also good.

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Feb 20, 2013

Great recipe, a really nice and tasty soup with a fairly simple ingredient list. I doubled the garlic and added a sprinkle of garam masala when roasting the vegetables, which only roasted for about 25 minutes total. I blended it in my regular blender because I don't have an immersive one and I wanted it smoother than a potato masher could get it. Great find, will definitely make this again!

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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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