7 Carrots - Peeled - Split in half
1 Whole Cauliflower - Cut into florets
4 tbsp Extra Virgin Olive Oil (EVOO)
1 1/2 tbsp Salt
1/2 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tsp Grated Ginger
1/2 tbsp Curry Powder
5 Cups Chicken (or Veggie) Stock
1 Cup Water
Preheat oven to 450 degrees. In a sheet pan lined w/ foil add the carrots and cauliflower. Coat in the EVOO, 1/2 tbsp salt, pepper, onion powder, garlic powder. Mix together and spread out on an even layer. Cook for 45 minutes, flipping over 1/2 way through.
In a large pot heat up chicken or veggie stock to a simmer. Add in carrots, cauliflower, curry & ginger. Simmer 10 minutes. With an immersion blender (or blender or food processor) blend soup till smooth. Add about 1 cup of water to thin out the soup a bit. Taste to adjust seasoning. I had to add in 1 tbsp of salt but yours may differ. Simmer about 10 minutes and serve.
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