This hearty Carrot-Cauliflower Curry Soup is vibrant with the fragrance and taste and warmth of your own harvested veggies but also with the more exotic flavours of the tropics (curry, coconut, lime). Roasting the veggies brings out the lovely depth of their wholesomeness. Roasting the nuts (hazelnuts are my choice, but the recipe that inspired me called for roasted cashews and toasted coconut as condiments) in your own oven, means that you are avoiding the deep-fat-fried "dry-roasted" nuts that are often the ones you end up with when you buy them already-roasted. If you have never roasted your own nuts, you are in for a treat! Ingredients 6 Carrots 1/2 head Cauliflower 1 cup chopped Zucchini 2 cloves Garlic 1 teaspoon Salt 1 teaspoon ground Black Pepper 3 cups Water (or vegetable broth) 1/2 jar of Vegan Pasta Sauce 1 tablespoon Curry Powder 1 cup Coconut Milk 1 small Lime, juiced For topping: roasted Hazelnuts Method for Making the Soup: 1. Start by roast...
Living the Green Life