Creamy Cauliflower & Carrot Soup

1. 1

   Preheat your oven to 400 .

2. 2

   Cut the cauliflower into bite-sized pieces, removing the core and any leaves. Peel and cut the carrot. Cut up the celery.

3. 3

   Put the cauliflower, celery, and carrot into a baking pan (or two) and drizzle with 1 tablespoon of olive oil. Roast for 30 minutes.

4. 4

   While the veggies are roasting, saute the onion and garlic in the remaining tablespoon of oil, in a big pot

5. 5

   over a low heat for 5 minutes. Add 3 cups vegetable broth, curry powder and salt.

6. 6

   When the veggies are done roasting, add them to the broth. Simmer for 15 minutes.

7. 7

   Put half of the soup in a food processor and process until smooth. While the processor is running, add 1 cup of non-dairy creamer.

8. 8

   If you want a chunky soup, pour the pureed soup back into the pot and add the remaining creamer. If you want a smooth soup, pour the pureed soup in another pot and process the remaining soup with the remaining creamer.

9. 9

   Reheat and adjust the seasonings and add more broth if needed.

10. 10

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.