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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | teaspoon | salt, to taste | 1/2 | teaspoon | black pepper | 1/2 | small | Onion, chopped | | head, medium (5-6" dia) | Cauliflower | | teaspoon | coconut butter | | teaspoon | Spices, ground cumin | | teaspoon | curry powder | | tablespoon | olive oil | | large (7-1/4" to 8-1/2" long) | Carrots | | cup | Vegetable broth | 1/2 | clove | garlic minced |
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Steps
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Sequence
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Step
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| | 1 | Dice carrots and cauliflower into cube size chunks. Toss with 2 T of olive oil and spices. Transfer to a baking sheet. In a 425 oven roast for 20 to 30 miutes stiring every 10 minutes. | | 2 | In a large pot add 1 t of coconut oil over medium high heat. Once melted add onion and garlic, cook for 5 minutes. | | 3 | Add vegetable broth and roasted vegetables to pot, cook for another 10 minutes. | | 4 | Transfer soup to a blender or use a stick blender (blender will give a creamier soup). |
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