Cream of roasted veggies soup

Soups are so comforting when all you can think of is 'Baby, it's cold outside'... Here's one that uses roasted veggies for a deeper flavor and extra creaminess. 

Ingredients (serves 6-8)

- 1 cauliflower head, cut into florets

- 4 potatoes, diced

- 4 carrots, cut into 3 cm slices

- 1 onion

- 3 garlic cloves

- 2 L vegetable broth (or water)

- 1 cup coconut milk, or more, to taste

- 4 Tablespoons extra virgin olive oil

- 1 Tablespoon coconut oil

- 1 Tablespoon parsley

- 1 teaspoon nutmeg

- 1 teaspoon ginger

- salt and pepper, to taste

Place the cauliflower florets into a greased oven-proof dish, sprinkle with salt and pepper and toss with 2 Tablespoons of the olive oil. Do the same with the potatoes and carrots. Roast veggies at 400 F until tender and some edges start to brown.  Heat the coconut oil and sauté the onions with the garlic, add the roasted veggies, the vegetable broth/water (you might need more than 2L, depending on the size of the veggies used, make sure you use enough liquid to completely cover the vegetables), the parsley, spices, salt and pepper, and simmer for 5 minutes. Remove from heat and purée the soup using a blender. Return soup to heat and gradually add in as much coconut milk as you prefer. Serve with your favorite bread and remember to enjoy!