Cream soup with cauliflower and carrots

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Ingredients

• 1 head of cauliflower;
• 4 carrots;
• 1 onion;
• 2 cloves garlic;
• 3 tablespoons of olive oil;
• ½ teaspoon curry;
• ¼ teaspoon ground ginger;
• 4 cups of vegetable broth;
• 4 glasses of water;
• salt and pepper to taste.

Preparation

Cut cauliflower into inflorescences. Peel and cut small pieces of carrots and onions.

Then you will need to bake the vegetables. To do this, preheat the oven to 200 degrees. In a separate bowl, combine the vegetables, salt, pepper and oil them. Then put them on a baking tray and bake until cooked.

It is desirable to divide the vegetables, as the cooking time will differ. Therefore, separately lay out on three sheets of baking paper cauliflower, onions and carrots.

Heat olive oil in a frying pan and fry the chopped garlic (1-2 minutes). Then add the ready-made vegetables and pass them on medium heat for no more than three minutes. Sprinkle curry and ginger, pour water and vegetable broth and cook for 30 minutes.

In the soup ready to taste, add salt and black pepper. Then grind it with a blender, place on plates and serve with crispy toast.

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