Spicy Cauliflower Carrot Soup

Pro tip: Roasting your vegetables adds a rich complexity to your soup. This cauliflower and carrot soup has a pleasant kick from the curry powder and red chili flakes, but it’s not so spicy that it’ll burn your tongue. Whether you’re tracking your calories or just looking for a way to add more vegetables to your dinner table, this soup is for you.

Spicy Cauliflower and Carrot Soup

Ingredients

• 1 medium cauliflower
• 6 medium carrots
• 1 sweet potato
• 1 yellow onion
• 2 cloves garlic
• 1 Tbl minced ginger
• 1 Tbl coconut or canola oil
• 1 tsp red chili flakes
• 15 oz coconut milk
• 1 Tbl lemon juice
• 1 Tbl yellow curry powder
• 2 tsp turmeric
• 2-3 tsp kosher salt
• 1/2 cup rough chopped cilantro (optional for non-cilantro folks)

Instructions

Preheat oven to 450 F. Peel and chop carrots and sweet potato. Put in 9×13 baking dish with 1/4 cup water and cover with foil.

Core and rough chop cauliflower. Place florets on tinfoil lined baking sheet.

Put carrot and sweet potato baking dish on middle rack. Put cauliflower sheet on the rack right below. Roast for 30 minutes.

Dice onions and garlic. Heat oil in sauté pan over medium heat and add onions and garlic. Sauté for 4-5 minutes until browned. (Add 1 Tbl water if it browns too quickly.)

Add ginger and chili flakes and heat for 1 minute.

In a pot, add 6 cups water or veggie stock. Bring to a boil.

Add roasted veggies, onions, garlic, ginger. Bring to simmer and cook for 5 minutes.

Add remaining ingredients. Using an immersion blender or regular blender*, puree until smooth.

*When using a stand blender for hot liquids remember to remove the center plug so that steam can vent out. Keeping the plug in is a surefire way to have a hot, messy kitchen!

Mix in cilantro (if you like it!) and serve.

 

 

Nutrient information provided using Lose It! App

Spicy Cauliflower and Carrot Soup 

Servings 6 | 275 Calories per Serving

22g carbohydrate; 5g protein; 0mg cholesterol; 21g fat; 7g fiber; 469mg sodium