Roasted Curried Cauliflower and Carrot Soup

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This is a great way to use up any veg you might have lying around the house, though cauliflower is worth buying specifically for this recipe. This is good soup all year round, as a starter, lunch or a warming mug in the cold winter, we just love it!

We find that roasting the cauliflower with spices adds a lot of depth to the flavours, setting it apart from your usual vegetable soups.

Makes roughly 4 medium sized bowls:

  • 1 whole cauliflower (leaves removed)
  • 1 onion
  • 2 cloves of garlic
  • 1 large carrot
  • 2 tsp ground cumin
  • 1 tsp garam massala
  • 1 tsp chilli powder
  • small handful of coriander
  • 300 ml vegetable stock
  • 2 tbsp low fat yoghurt (optional)

Pre-heat the oven to 180 degrees. Whilst this is warming up, cut your vegetables roughly and mix with the spices using a little bit of oil, we find that coconut oil gives off a lovely flavour but, olive, sunflower, vegetable or whatever you have will work fine. You may want to skip the oil altogether. Once the oven has heated up put your veg in to roast for about an hour or until they’re browning all over, turning occasionally.

Once the vegetables have roasted remove them from the oven and set aside. In a pan, gently fry some garlic and onion until they’re nice and soft, add the veg and continue frying for about 2 minutes and then add your stock. Leave your veg to simmer until they’re softened and then blend. If you’re using yoghurt add here and mix – the spices may not be to your fancy so add more until it’s to your taste, sprinkle with coriander and serve hot!

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