Add some spice to your lunch or dinner menu with this delicious curried carrot and cauliflower soup.
Plus it’s so healing!
The curry contains turmeric which is an amazing anti-inflammatory that helps to prevent everything from Alzheimers to cancer. Cauliflower and carrots are also known for their anti-cancer benefits and boosts to overall health.
(Makes 6 Servings)
6 carrots, peeled 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
Preheat oven to 375 degrees F.
Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
Roast vegetable 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 blender until smooth. Return the soup to pot on medium heat. Stir in coconut milk; simmer until heated through, 5 to 10 minutes.