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Coconut Curry Carrot Soup

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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 small carrots
  • 1 cup orange cauliflower florets
  • 6 sweet potato sticks
  • 3 golden grape tomatoes
  • 2 cups coconut milk
  • 1 tsp curry powder

Method
 

  1. Preheat the oven to 425 degrees.
  2. Peel the carrots and sweet potato. Cut the carrots and sweet potato into 3" long sticks (use a crinkle cutter if you want). Lay the carrots, cauliflower florets, and sweet potatoes in a single layer on a parchment lined baking sheet. Bake for 20 minutes.
  3. In a high-speed blender, combine all the roasted items plus 1 can coconut milk, 3 grape tomatoes, and 1 tsp curry powder. Puree until smooth. Serve hot.

Notes

❄️ *You can store leftovers in the freezer for up to 3 months