Roasted Carrot and Cauliflower Curry Ginger Soup
Servings: 8 servings
Calories: 107kcal
Warm and comforting, Roasted Carrot and Cauliflower Curry Ginger Soup is thick and creamy without the addition of dairy. This is one of those soups that are good for you, but you won't care, because it is just so delicious!
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Ingredients
- 1 large cauliflower, cut into florets
- 4 large carrots, peeled and roughly chopped
- 1 large onion, peeled and roughly chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- 2 teaspoons ground ginger powder
- 6 cups vegetable stock, low sodium
- 1/2 teaspoon salt
- 1/4 teapsoon ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Toss the cauliflower, carrot, onion, salt, and pepper with the olive oil in a large bowl until well coated. Transfer to a large baking sheet and arrange veggies in a single layer.
- Roast for 40 minutes, turning at the half way mark. Next, add the chopped garlic and toss into the veggies. Return to oven to roast for 5-10 more minutes or until the garlic is fragrant. Do not burn the garlic!
- Add the vegetables to a large stock pot, along with the vegetable stock, curry powder, and the ground ginger.
- Turn the heat to medium-high. Once the soup comes to a boil, reduce the heat to simmer and place a lid on the pot. Simmer for 10 minutes.
- Once cooked, use a hand-held blender to puree the vegetables in the pot. If you prefer a thinner soup, add water 1/2 cup at a time. If you add more water, remember to adjust the seasoning with more salt and pepper.
- Garnish with some sour cream, freshly cracked black pepper, and chopped parsley. Serve with croutons.
Notes
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Sodium: 907mg | Potassium: 463mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6390IU | Vitamin C: 54.4mg | Calcium: 41mg | Iron: 0.8mg