Ingredients:
- 1 large head cauliflower, cut into small florets
- 4 large carrots, thickly sliced
- 2 tablespoons coconut oil, melted
- 3 cups water
- 1 tablespoon curry powder
- 1- 2 cups milk (I used 2%)
- Tastefully Simple Seasoned Salt
- Pre-heat oven to 375 degrees F. Toss cauliflower and carrots with coconut oil, spread in a single layer onto a baking sheet and roast until completely tender, 25 - 30 minutes.
- While the veggies are roasting, bring the water to a boil. When the veggies are done roasting, transfer them to the boiling water and add the curry powder. Turn off the heat and begin to puré using an immersion blender. Slowly add milk and keep puréing until it's the consistency you like. Add TSSS to taste. Bring to a simmer and serve immediately.
