Ingredients:
7 Carrots - Peeled – Cut into 1 inch pieces
1 Whole Cauliflower - Cut into florets
1 Med. Onion – But into 4 pieces
5 Garlic Cloves – Smashed & Peeled
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock
Preheat oven to 450 degrees. In a sheet pan add carrots, cauliflower, onion & garlic. Coat in the EVOO, 1 tbsp salt, 1 tbsp pepper, onion powder, garlic powder. Mix together and spread out on an even layer. Cook for 1 hour, flipping over 1/2 way through.
In a large pot heat veggie stock to a simmer. Add in vegetables, 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 (if necessary). Taste to adjust seasoning. Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock
Preheat oven to 450 degrees. In a sheet pan add carrots, cauliflower, onion & garlic. Coat in the EVOO, 1 tbsp salt, 1 tbsp pepper, onion powder, garlic powder. Mix together and spread out on an even layer. Cook for 1 hour, flipping over 1/2 way through.
In a large pot heat veggie stock to a simmer. Add in vegetables, 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 (if necessary). Taste to adjust seasoning. Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.
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