Carrot and Cauliflower Soup

Ingredients

• Fresh cilantro (for garnish)
• Salt and pepper (to taste)
• Curry powder (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Cauliflower (1 small head, chopped)
• Carrots (4 large, peeled and chopped)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cauliflower to the pot. Stir and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk and curry powder. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to allow the flavors to meld together.
8. Serve the soup hot, garnished with fresh cilantro leaves.