This roasted Carrot and cauliflower soup is the perfect warming bowl of soup for a chilly day. Roasting the vegetables combined with warming spices gives this creamy soup so much flavor!
- 1 ½ pound carrots, peeled and cut in 1 inch slices
- 1 large head of cauliflower, (about 1 pound) cut into small florets
- 3 + 1 tablespoons olive oil, divided
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon yellow curry powder (optional)
- 4-5 cups vegetal broth
- 1 14 oz (400g) can full fat coconut milk
- chopped fresh thyme or parsley for topping
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the carrots and cut into about ¾ – 1 inch slices. Cut the cauliflower into bite size florets and add the vegetables to the baking sheet.
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Drizzle with 3 tablespoons olive oil, sprinkle over the salt, dried thyme, ground black pepper and optional red pepper flakes and stir well. Spread out in an even layer.
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Roast in the oven for about 25-35 minutes, stirring half way through to make sure they roast evenly. The vegetables are done when they are starting to turn golden brown and are fork tender.
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In a large soup pot or Dutch oven, add the chopped onion with 1 tablespoon of oil. Sauté on medium heat for about 5 minutes or until translucent. Add the garlic and optional curry powder and sauté for another minute or until fragrant.
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Add the roasted veggies with the vegetable broth and coconut milk, stir well and bring to a simmer and cook for about 10 min.
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Turn the heat off and blend the soup until smooth with an immersion bender. If the soup is too thick add a little extra broth or water. Taste and add more salt and pepper if needed.
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Serve to soup hot with a drizzle of coconut milk, some chopped thyme or parsley and some red pepper flakes if desired.