Why roast the carrots and cauliflower for this soup?

Roasting the carrots and cauliflower at 400 degreesF for 25 minutes enhances their natural sweetness and adds a deeper, more complex flavor to the soup.

Do I need to pre-soak the red lentils before adding them to the soup?

No, the recipe calls for adding 1/2 cup of red lentils directly to the saucepan with the broth and simmering for 15 minutes, which is sufficient for them to cook.

What are the options for blending this soup until smooth?

You can transfer the roasted vegetables, saucepan contents, and coconut milk to a standard blender, or use an immersion blender directly in the saucepan.

Can I adjust the spice level of this curried soup?

The recipe uses 1 tablespoon of curry powder and 1 teaspoon of cumin, which can be adjusted to your preference. You can also add a pinch of cayenne for extra heat.

How should I store leftover Curried Roasted Carrot and Cauliflower Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for longer storage.

2.4K Views 9 years ago

Curried Roasted Carrot and Cauliflower Soup
[Vegan, Grain-Free]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A bowl of creamy, orange-hued Curried Roasted Carrot and Cauliflower Soup, garnished with fresh herbs, served on a rustic surface.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Curried Roasted Carrot and Cauliflower Soup [Vegan, Grain-Free]

274

Dairy Free

This cozy and creamy soup is filled with roasted vegetables and curry flavor. It also hides some red lentils for added protein and fiber. Top with roasted pumpkin seeds or chickpeas for a nutritious crunch! It’s the perfect healthy way to warm up on a cold fall day!

Ingredients You Need for Curried Roasted Carrot and Cauliflower Soup [Vegan, Grain-Free]

3 cups carrots
4 cups cauliflower florets (half of one medium head)
2 tablespoons avocado oil (or other oil)
1 yellow onion, diced
3 large garlic cloves, minced
1 teaspoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
4 cups vegetable broth, no added salt
1/2 cups red lentils
1/2 teaspoon fine grain sea salt, plus more to taste
1 cup canned coconut milk, low fat
Pepper, to taste

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Curried Roasted Carrot and Cauliflower Soup [Vegan, Grain-Free]

Preheat oven to 400°F.
Chop your carrots and cauliflower into bite-sized pieces and place on a baking sheet. Drizzle with 1 tablespoon of oil and sprinkle with salt. Roast for 25 minutes or until fork-tender.
Meanwhile, heat 1 tablespoon of oil in a medium saucepan over medium heat. Place the onions, garlic and ginger and cook for 5 minutes or until fragrant.
Add the curry, cumin and salt and cook for an additional minute, then add the broth and lentils.
Bring to a boil, then reduce heat to low and simmer for 15 minutes, covered.
When the vegetables are done roasting, transfer to a blender, along with the content of the saucepan and 1 cup of coconut milk. Blend until smooth. Alternatively, transfer the vegetables to the saucepan along with the other ingredients and coconut milk. Bend everything together using an immersion blender.
Bring the mixture back to the saucepan (if using the blender). Cook a few more minutes until heated through.
Taste and add salt and pepper to taste.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.