Roasted Carrot and Cauliflower Curry Ginger Soup
1 large cauliflower, cut into florets
4 large carrots, peeled and roughly chopped
1 large onion, peeled and roughly chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon curry powder
2 teaspoons ground ginger powder
6 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees.
Toss the cauliflower, carrot, onion, salt, and pepper with the olive oil in a large bowl until well coated. Transfer to a large baking sheet and arrange veggies in a single layer.
Roast for 60 minutes, turning at the half way mark. After one hour, add the chopped garlic and toss into the veggies. Return to oven to roast for 20 more minutes.
Add the vegetable stock to a large stock pot. Whisk in the curry powder and the ground ginger.
Stir in the veggies. Turn the heat to medium-high. Once the soup comes to a boil, reduce the heat to simmer and place a lid on the pot. Simmer for 10 minutes.
Once cooked, use a hand-held blender to puree the vegetables in the pot. If you prefer a thinner soup, add water 1/2 cup at a time. If you add more water, remember to adjust the seasoning with more salt and pepper.
Garnish with some sour cream, freshly cracked black pepper, and chopped parsley. Serve with croutons.