Curried Cauliflower & Carrot Soup

Recipe serves 2 to 3.


1 tbsp oil 1 head of cauliflower (roughly chopped) 2 large carrots (roughly chopped) 2 white onions (roughly chopped) 3 gloves of garlic (crushed) 1 tbsp fresh ginger (grated) 1 tbsp lemongrass (grated) 1 tsp garam masala 1 tsp turmeric 1 tsp cumin seeds quarter tsp cardamon 400ml tin coconut milk 400ml water 1 vegetable stock cube salt and pepper to taste Method: Preheat your oven to 200 degrees celsius. Place the chopped veg, garlic and ginger into a baking tray and top with herbs and spices, combine thoroughly using your hands.

Add a pinch of salt and pepper and roast for 30 minutes until softened. Remove from oven and place into a saucepan with the coconut milk and stock. Blend until smooth using a hand blender (you could also use a regular blender). Season with any extra salt and pepper to taste.

Place on the hob and heat through. Serve and enjoy! x