Vegetarian

Roasted Carrot and Cauliflower soup is for Soup.

Roasted Carrot and Cauliflower soup takes 15 minutes to prepare.

Roasted Carrot and Cauliflower soup takes 45 minutes to cook.

Roasted Carrot and Cauliflower soup makes 6 servings.

The ingredients for Roasted Carrot and Cauliflower soup are:

Cauliflower
Carrots
Onion
Garlic
Coconut Oil
Olive OIl
Cumin
Curry
Salt
Pepper

Here is how you make Roasted Carrot and Cauliflower soup:

Dice carrots and cauliflower into cube size chunks. Toss with 2 T of olive oil and spices. Transfer to a baking sheet. In a 425 oven roast for 20 to 30 miutes stiring every 10 minutes.In a large pot add 1 t of coconut oil over medium high heat. Once melted add onion and garlic, cook for 5 minutes.Add vegetable broth and roasted vegetables to pot, cook for another 10 minutes.Transfer soup to a blender or use a stick blender (blender will give a creamier soup).Serving Size: Makes 3 2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MICHELE762.

The nutritional information for Roasted Carrot and Cauliflower soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 89.2

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 53.9 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 3.6 g
• Protein: 2.4 g

The dietary needs meet for Roasted Carrot and Cauliflower soup is Vegan