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).
