Roasted Carrot and Cauliflower Curried Soup

Ingredients

• 6 carrots, peeled and chopped
• 1/2 head cauliflower, trimmed and chopped
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 cups vegetable broth, or more if needed
• 1 tablespoon curry powder
• 1 cup coconut milk
• 1/2 lime, juiced

Directions

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.