Roasted Cauliflower and Carrot Soup

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1.5 cup cauliflower florets
  • 6 medium carrots, peeled
  • 1 red onion, roughly chopped
  • 4 cloves of garlic
  • 3 cups low-sodium vegetable broth
  • 1 tsp grated ginger
  • 1/2 cup light coconut milk
  • 1/2 lime, juiced
  • salt and pepper to taste
  • extra-virgin olive oil
  • coriander or parsley for garnish
  1. Instructions
  2. Preheat the oven to 400 degrees F. In the meanwhile, chop the cauliflower and carrots into bite sized pieces.
  3. Toss the carrots, cauliflower, onion and garlic into a small roasting pan and drizzle with olive oil.
  4. Add salt and mix well. Roast for 20 minutes.
  5. Stir the contents of the roasting pan after 20 minutes and then continue to roast for another 25 minutes.
  6. After the vegetables have roasted, bring 3 cups of broth to a boil in a pot.
  7. Add salt, pepper and ginger and mix well. Toss the vegetables into the pot and cook for 5-7 minutes (covered) until the vegetables have completely softened.
  8. Blend well with an electric blender and add the coconut milk and lime juice.
  9. Stir and serve with a garnish of coriander or parsley.