Roasted Carrot and Cauliflower Curried Soup

6 carrots, peeled and chopped

½ head cauliflower, trimmed and chopped

1 ½ teaspoons olive oil

2 cloves garlic, chopped

1 teaspoon salt

1 teaspoon ground black pepper

3 cups vegetable broth, or more if needed

1 tablespoon curry powder

1 cup coconut milk

½ lime, juiced

Preheat oven to 400 degrees F (200 degrees C).

Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.

Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.

Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.

Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.