This Roasted Carrot Soup is deliciously thick and creamy and has a wonderful richness of flavour developed when roasting the carrots. It's an easy to make soup that requires less than 10 ingredients you likely already have in your kitchen!
Preheat the oven to 400º Fahrenheit (200º Celsius)
Peel the carrots and cut them in half lengthwise, and then into 2-3 inch sized chunks. Lay the cut carrots out on a baking tray, large enough to ensure they aren't overlapping. Drizzle with olive oil and bake them in the oven for 30 minutes until tender and begin to brown on the edges.
Once the carrots are done roasting, drain any excess liquid from the baking tray into a large pot on medium high heat. Add in the diced onion and garlic and saute for 3 minutes until the onion begins to soften.
Add the cumin, coriander, salt and pepper to the onion mixture and stir. Add the roasted carrots to the pot along with the almond milk, chicken/vegetable stock and cauliflower florets. Leave to simmer on medium heat for 15 minutes until the cauliflower is tender.
Remove the pot from the heat and use an immersion blender to puree the soup into a completely smooth consistency. Alternatively you can transfer everything to a blender and blend until smooth and then return the soup to the pot.
Add more stock if you prefer a thinner soup. Taste and adjust the seasoning as desired before ladling into bowls. Garnish with pumpkin seeds or chopped parsley