Wash and chop 4 large carrots and 1 small head of cauliflower.
Toss with 1 tablespoon of olive oil and roast for 20 minutes.
Sauté 1 small chopped onion and 1 clove of diced garlic with 1 tablespoon of olive oil over medium heat until golden, 2-3 minutes.
Let the vegetables cool a bit, then add them to a high-powered blender or food processor along with 2 ½ cups of low sodium vegetable broth, ½ cup Plain Silk® Soymilk Yogurt Alternative, 1 teaspoon fresh grated ginger, 1 teaspoon turmeric, and ½ -1 teaspoon of salt.
Puree.
Serve with extra yogurt and greens.
Enjoy!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/10/creamy-carrot-cauliflower-soup.html