Ingredients
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6 carrots, peeled and chopped
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½ head cauliflower, trimmed and chopped
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2 cloves garlic, chopped
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1 ½ teaspoons olive oil
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1 teaspoon salt
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1 teaspoon ground black pepper
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3 cups vegetable broth, or more if needed
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1 tablespoon curry powder
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1 cup coconut milk
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½ lime, juiced
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.
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Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.
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Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
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Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.
