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Roasted Carrot and Cauliflower Curried Soup
- 6 carrots, peeled and chopped
- 1/2 head cauliflower, trimmed and chopped
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth, or more if needed
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1/2 lime, juiced
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 9.8g|
|Saturated Fat 7.3g|
|Total Carbohydrate 13.4g|
|Dietary Fiber 4.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|