Roasted Carrot and Cauliflower Curried Soup

Ingredients: – 4 large carrots, peeled and chopped – 1 head cauliflower, chopped into floret – 2 tablespoons olive oil – Salt and pepper to taste – 1 onion, chopped

– 3 cloves garlic, minced – 1 tablespoon curry powder – 4 cups vegetable broth – 1 can (13.5 oz) coconut milk – Fresh cilantro, chopped (for garnish, optional)

Preheat the Oven:Preheat your oven to 400°F (200°C).

Roast the Vegetables:Spread the chopped carrots and cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. 

Sauté the Aromatics:In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. 

Add Curry Powder:Sprinkle the curry powder over the onion and garlic mixture. Stir well to coat the aromatics with the curry powder, and let it cook for about a minute to toast the spices. 

Add Broth and Coconut Milk:Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer over medium heat. Let it cook for about 10-15 minutes to allow the flavors to meld together. 

Blend the Soup:Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids. 

Serve:Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve hot and enjoy the comforting flavors of this roasted carrot and cauliflower curried soup! 


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