Servings: 6

6 carrots, peeled & chopped 6 carrots, peeled & chopped
1/2 head cauliflower, trimmed and chopped ½ head cauliflower, trimmed and chopped
1 1/2 t. olive oil 1 ½ t. olive oil
2 cloves garlic, chopped 2 cloves garlic, chopped
1 t. salt 1 t. salt
1 t. ground black pepper 1 t. ground black pepper
3 c. chicken stock (or vegetable) 3 c. chicken stock (or vegetable)
1 T. curry powder 1 T. curry powder
1 c. coconut milk 1 c. coconut milk
1/2 lime, juiced ½ lime, juiced

Preheat oven to 400 degrees
Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt and black pepper.
Roast carrot mixture for 20 minutes. Stir and roast until all vegetables are tender and slightly charred, another 25 minutes.  Remove from oven and stir.
Bring stock to a boil in a large pot.  Stir in curry powder and add roasted vegetables.  Cover and boil soup until vegetables are soft, 8 to 10 minutes.  Remove from heat.
Blend soup with immersion blender until smooth.  Return pot to burner on medium heat.  Stir in coconut milk and lime juice into the soup; simmer until heated through, 5 to 10 minutes.