Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 227.92 Kcal (954 kJ) | ||
| Calories from fat | 120.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 21% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 1084.72mg | 45% | |
| Potassium | 671.1mg | 14% | |
| Total Carbs | 26.28g | 9% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.5mg | 14% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 80.5 Kcal (337 kJ) | ||
| Calories from fat | 42.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 21% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 0% | |
| Sodium | 383.1mg | 45% | |
| Potassium | 237.02mg | 14% | |
| Total Carbs | 9.28g | 9% | |
| Sugars | 2.77g | 31% | |
| Dietary Fiber | 1.93g | 22% | |
| Protein | 1.82g | 10% | |
| Vitamin C | 11.6mg | 55% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.9mg | 14% | |
| Calcium | 23mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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