Best 2 Roasted Carrot And Cauliflower Soup Recipes

Indulge in a symphony of flavors with our Roasted Carrot and Cauliflower Soup, a culinary masterpiece that embodies the essence of comfort and nourishment. This delectable soup, crafted with a medley of roasted carrots and cauliflower, offers a harmonious balance of sweetness, earthiness, and a hint of smokiness. The creamy texture, enriched with a touch of coconut milk, tantalizes the palate, while the aromatic blend of spices, including cumin, coriander, and paprika, adds an exotic touch. This recipe also includes variations for a vegan version, a spicy harissa twist, and a delightful roasted red pepper and tomato soup. Embark on a culinary journey that will leave you feeling warm, satisfied, and utterly delighted.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose fresh, high-quality vegetables: Look for carrots and cauliflower that are firm and brightly colored. Avoid any vegetables that are bruised or wilted.
Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and flavor. You can roast the vegetables in a single layer on a baking sheet at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water. If you're using water, you may want to add some bouillon cubes or powder to give the soup more flavor.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.

Conclusion:

Roasted carrot and cauliflower soup is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. The soup is packed with flavor and nutrients, and it can be made in just a few steps. So next time you're looking for a quick and easy soup recipe, give this roasted carrot and cauliflower soup a try!