Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe

Step 1: To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C

Step 2: Line the baking tray with foil

Step 3: Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar

Step 4: Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once

Step 5: This might take 25 to 30 minutes

Step 6: Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside

Step 7: Meanwhile heat the butter in a soup pot over medium high heat

Step 8: Add the onion, celery and cook until softened

Step 9: Add the garlic and cook until fragrant for a few seconds

Step 10: Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes

Step 11: Finally add the broth and bring to boil

Step 12: Let it simmer for about 5 minutes to blend in the flavors

Step 13: Next we will work in batches; transfer the vegetable mixture to a blender

Step 14: Puree until smooth

Step 15: Pour the pureed Cauliflower and Carrot puree into the soup pot

Step 16: Stir in the evaporated milk powder

Step 17: Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup

Step 18: Check for salt and pepper and adjust to suit your taste

Step 19: Heat through and serve hot

Step 20: Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread