Roasted Carrot and Cauliflower Curry Ginger Soup

Ingredients:
- 1 large cauliflower, cut into florets
- 4 large carrots, peeled and roughly chopped
- 1 large onion, peeled and roughly chopped
- 3 cloves of garlic, minced
- 1 tbls olive oil, and 1.5 tsp olive oil
- 2 tsp ground ginger
- 1 tsp curry powder
- 6 cups chicken broth
- Salt and Pepper to taste

Directions:
1. Preheat oven to 400*.
2. Toss the cauliflower and carrots with 1 tbls of olive oil in a large bowl until well coated.  Place on a large baking sheet in a single layer. Roast for 60-70 minutes, turning at the halfway point.
3. Caramelize the onion in 1.5 tsp olive oil. Add minced garlic and saute a bit longer.
4. Add chicken broth to a pot over medium heat. Whisk in the curry  powder and ground ginger. Add the onions and the garlic mixture and set to low until roasted are tender.
5. Add the veggies to the broth. Turn the heat to medium-high. Once the soup come to a boil, reduce to simmer and place a lid on the pot. Simmer for 10 minutes. 
6. Blend to puree the soup.  For thinner soup, add wter 1/2 cup at a time. If you add water, remember to adjust the seasonings with more salt and pepper.
7. Garnish with Greek yogurt and cilantro.