Roasted Carrot and Cauliflower Curried Soup

Ingredients

• 6  carrots peeled chopped
• 0.5 head cauliflower trimmed chopped
• 1 cup coconut milk 
• 1 tablespoon curry powder 
• 2 cloves garlic chopped
• 1 teaspoon ground pepper black
• 0.5  juice of lime juiced
• 1.5 teaspoons olive oil 
• 1 teaspoon salt 
• 3 cups vegetable broth 

Equipment

• oven
• pot
• casserole dish
• potato masher
• immersion blender

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes.
4. Remove from oven and stir.
5. 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.
6. Remove from heat.
7. 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.