Roasted Cauliflower and Carrot Soup

Ingredients

• 0.5 cauliflower (head cut into florets)
• 2 carrots (large, chopped)
• 2 tbsp olive oil (divided)
• salt (to taste)
• black pepper (to taste)
• 0.5 leek (white part, chopped)
• 0.25 white onion (chopped)
• 1 garlic (clove, minced)
• 0.5 tbsp ginger (grated)
• 0.25 tbsp turmeric
• 6 cup chicken broth
• 0.5 cup coconut milk (canned)
• parsley (chopped for garnish)
• cashews (chopped for garnish)

Steps

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Place the cauliflower florets and chopped carrots on a baking sheet.

3. 3

   Add 1 tablespoon of olive oil, salt, and pepper to the vegetables on the sheet and toss well to coat.

4. 4

   Roast in the oven for 25-30 minutes or until the vegetables are golden brown and tender.

5. 5

   Meanwhile, in a large pot, heat the remaining tablespoon of olive oil over medium heat.

6. 6

   Sauté the minced garlic, white onion, and chopped leek until soft and translucent.

7. 7

   Add the grated ginger and turmeric to the pot. Season with salt and pepper and cook for a few more minutes until fragrant.

8. 8

   Pour in the coconut milk, chicken broth, and add the roasted vegetables from the oven.

9. 9

   Cover the pot and let the mixture simmer over low heat for 10 minutes.

10. 10

    Blend the soup (using an immersion blender or by carefully transferring to a countertop blender) until a smooth texture is achieved.

11. 11

    Taste the soup and adjust the seasoning with more salt or pepper if necessary, and adjust the consistency with a bit more broth if it is too thick.

12. 12

    Serve hot and garnish each bowl with chopped parsley and chopped cashews.

Notes

You can use a small convection oven to roast the vegetables faster. If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.

Nutrition per serving

• soup
• main course
• healthy
• roasted
• autumn
• winter
• gluten-free