ROASTED CARROT AND CAULIFLOWER CURRIED SOUP
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.
Provided by jes5ika
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g
CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
ROASTED CARROT AND CAULIFLOWER SOUP
Make and share this Roasted Carrot and Cauliflower Soup recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 410 degrees F.
- Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
- Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
- Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
- Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
- Add the cream, a little at a time, and continue to blend until incorporated.
- Serve in individual bowls, garnished with the slivered almonds or fresh parsley.
Nutrition Facts : Calories 186.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 1236.5, Carbohydrate 12.8, Fiber 3.9, Sugar 5, Protein 3
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