Ingredients

• 1 cauliflower head, cut into florets
• 3 carrots, diced
• 2 tbsp oil, divided
• 2 tbsp curry powder
• Salt and pepper to taste
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 6 cups vegetable broth
• 1 can coconut milk
• 1/4 cup coconut yogurt to serve
• Cilantro for garnish

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower and carrots with half the oil, curry powder, salt, and pepper. Transfer it to the baking sheet. Bake until they are golden and tender, about 15 to 20 minutes.
In a large Dutch oven, heat the remaining oil over medium-high heat. Add the onions and cook until they have softened, about 3 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the roasted cauliflower and carrots and cover with coconut milk and broth. Bring the soup to a boil and reduce the heat to a simmer. Cook until the vegetables begin to fall apart, about 5 to 10 minutes. Remove from the heat and use an immersion blender to carefully purée the soup until smooth. Season it with salt and pepper to taste.
Serve immediately topped with cilantro or store in the refrigerator for up to 5 days.