Best 2 Roasted Carrot And Cauliflower Soup Recipes

Welcome to the world of culinary delights, where flavors dance and aromas intertwine to create a symphony of taste! If you're looking for a recipe that captures the essence of warmth and wholesomeness, then roasted carrot and cauliflower soup is your perfect match. This tantalizing dish combines the natural sweetness of carrots with the delicate nutty flavor of cauliflower, resulting in a velvety smooth and flavorful symphony. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the steps of creating a roasted carrot and cauliflower soup that will impress your taste buds and leave you craving for more.

Let's cook with our recipes!

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ 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
½ lime, juiced

Steps:

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.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

ROASTED CARROT AND CAULIFLOWER SOUP

Roasted Carrot and Cauliflower Soup image

Make and share this Roasted Carrot and Cauliflower Soup recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb carrot, peeled and cut into 2-inch chunks, with larger pieces sliced in half
1/2 head cauliflower, trimmed into florets
1/2 cup yellow onion, diced
3 1/2 cups vegetable broth
1 tablespoon olive oil
2 tablespoons fresh thyme
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup heavy cream

Steps:

Preheat your oven to 410 degrees F.
Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
Add the cream, a little at a time, and continue to blend until incorporated.
Serve in individual bowls, garnished with the slivered almonds or fresh parsley.

Nutrition Facts : Calories 186.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 1236.5, Carbohydrate 12.8, Fiber 3.9, Sugar 5, Protein 3

Tips:

For a smoother soup, use an immersion blender or blend the soup in batches in a regular blender.
To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.
To freeze the soup, let it cool completely and then store it in an airtight container in the freezer for up to 3 months.
When you're ready to serve the soup, thaw it overnight in the refrigerator or heat it up over low heat on the stovetop.
Garnish the soup with fresh herbs, such as cilantro, parsley, or thyme.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Roasted carrot and cauliflower soup is a delicious and healthy way to get your daily dose of vegetables. It's easy to make, and it's perfect for a quick and easy weeknight meal. With its creamy texture and sweet flavor, this soup is sure to be a hit with everyone at your table. So next time you're looking for a comforting and nutritious meal, give this roasted carrot and cauliflower soup a try.