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!
A LIGHTENED UP VERSION
A soup so good as Roasted Carrot and Cauliflower Curry Ginger Soup does not need to be changed. But, as my cooking style and tastes change, then so should the recipes I recommend to you, Dear Reader. I lightened up this soup by removing the heavy cream, which was great, but wasn’t needed. I also added in ground ginger to give this soup a little more kick.
There are so many soup recipes here at Lord Byron’s Kitchen. Some of them are light and some of them are cream-heavy and super comforting. It depends on what you’re looking for and what you feel like on that particular day!
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Looking back, I still can’t believe that I decided to make a soup which involved not only high temperature roasting, but cooking in a pot as well during the month of August! 2013 must have been a cool summer because this past summer, I would not have attempted preparing a soup dish in August!
Now though, in the cooler months of the year, this Roasted Carrot and Cauliflower Curry Ginger Soup is easy to prepare. And, I love the addition of the ginger to the soup recipe. With cooler temperatures, one can easily use the extra heat from the ginger and the curry in this recipe.
VERY FEW INGREDIENTS!
Another great thing about this Roasted Carrot and Cauliflower Curry Ginger Soup is that it takes very few ingredients. I’m willing to bet that the only thing you don’t have on hand is the cauliflower.
Most of us always have carrots on hand; and the spices that this soup requires are always a staple in my house. I learned a long time ago that I could easily cut down on fat and sodium content by relying on, and increasing my use of herbs and spices for flavour. Unfortunately though, I don’t put that to practice too often! Oops!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Olive Oil – I always use extra virgin light olive oil so that the flavour is muted. Olive oil has a high heat tolerance, so it’s perfect for roasting at high temperatures.
- Cauliflower – Break the cauliflower down by cutting it into florets.
- Carrot – Peel the carrots and cut them into chunks of one inch or so.
- Onion – I use yellow, white, and sweet onions interchangeably. Either of them will do just fine.
- Garlic – Fresh garlic will result in the best flavour every single time.
- Spices & Seasonings – You will need curry powder, ground ginger, salt, and black pepper.
- Vegetable Stock – If you are using store-bought, use low sodium. Some of them can be overly salty!
ROAST VEGGIES FIRST FOR A MORE FLAVOURFUL SOUP
The roasting of the vegetables is the trick to a good soup – at least in this particular case! Now, unlike regular veggie roasting procedures, it’s important to over-roast for this recipe.
Normally, if roasting vegetables as a side dish, I would pay attention to the different types of vegetables. And, most likely, I would roast them in batches. Or, at the least, add them to the roasting pan in a fashion that would allow them to all be perfectly roasted at the same time.
For example, carrots will take longer to roast than cauliflower. But, as you will see in the recipe below, I add the cauliflower and the carrots to the oven at the same time. The reason for this is simple – I want to overcook the cauliflower.
Let me explain – have you ever tried to mash carrots? Easy right? Well, if you ever have tried to mash cauliflower, you’ll note that the consistency of the mashed cauliflower is not particularly smooth. In order for the soup to be super smooth and have a creamy consistency (without adding cream!) I wanted to break down the fibers of the cauliflower by roasting it for a longer period of time.
In essence, when your carrot is roasted, your cauliflower will already be over-roasted and perfect for a pureed soup like this one. By the way, if you have never had mashed cauliflower, try my Mashed Cauliflower with Cream Cheese. It’s divine!
HOW TO MAKE ROASTED CARROT AND CAULIFLOWER CURRY GINGER SOUP
The key to this soup being extraordinary is roasting the vegetables. To do that, preheat your oven to 400 degrees F. Toss the prepped cauliflower, carrot, onion, salt, and black pepper with the olive oil in a large bowl until well coated. Transfer this mixture to a large baking sheet and arrange the vegetables so that they are in a single layer.
Roast the vegetables for 40 minutes, turning at the half way mark. Add the chopped garlic to the baking sheet and toss with the roasted vegetables. Return the baking sheet to the oven for another 5-10 minutes. Keep a close eye on it, because the garlic could burn. You know your oven better than I do, so trust your instincts.
Once the veggies are roasted, add them all to a large stock pot with the vegetable broth, curry powder, and the ground ginger. Stir well and turn on 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. Finally, garnish with some sour cream, freshly cracked black pepper, and chopped parsley. Serve with croutons.
Do You Like This Recipe?
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Roasted Carrot and Cauliflower Curry Ginger Soup
- 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
- 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.
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