ROASTED CAULIFLOWER AND CARROTS GRATIN

Light, comforting, delicious, dairy-free, vegan, and easy, this cream of roasted carrot soup recipe with coconut milk, curry, and ginger has something to please everybody. It is the perfect dinner for lazy cold days.

– 1 pound carrot, [0.48 kg], see tips below – 4 tablespoons olive oil, divided – 1½ teaspoon salt (or more, to taste), divided – ½ teaspoon freshly-cracked black pepper (or more, to taste), divided – 1 medium white onion, sliced – ⅓ teaspoon freshly grated nutmeg – 1 ½ quart vegetable stock, [1½ liter], low-salt, or homemade vegetable broth – 1 can [16 ounces] of coconut milk – 1 tablespoon of curry powder – 1 tablespoon of ginger powder (or ½ tablespoon of grated fresh ginger) – A few sprigs of cilantro to garnish

Ingredients:

Heat the oven to 300 ºF [150 ºC]. If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.

Step 1:

Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper. Bake the carrots for 15-20 minutes, or until they are tender.

 Step 2:

In the meantime, heat the remaining oil in a pan. Add the onions and cook over very low heat, frequently stirring until the onions turn translucent.

Step 3:

Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and ginger powder in the blender vase. Blend until they are dissolved completely. Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume. Season with salt and pepper to taste, remove from the heat and serve garnished with cilantro leaves.

Step 4:

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