Curried Vegetable Soup

Time: 90 minutes
Serves: 4
Ingredients:
1/2 head broccoli, chopped
1/2 head cauliflower, chopped
1 sweet potato, peeled and cubed
1 tomato, chopped
1/2 sweet onion, chopped
1 yellow bell pepper, chopped
2 large carrots, chopped
1 inch ginger root, minced
2 cloves garlic, minced
2 T coconut oil, melted
salt and pepper
2 cans of full fat coconut milk
1 T cinnamon
1 T cardamom
1 T turmeric
1 T curry
1 t cayenne pepper
Garnish options:
fresh cilantro, fresh basil, coconut flakes, cashews
Directions:
*Do not shake or mix the coconut milk. The cream and milk should already be separated when you open them, but if you refrigerate them first, it is more likely they will be.
Preheat oven to 400 degrees F. Throw prepared veggies into a bowl and add 1-2 T coconut oil, and season with salt and pepper. Mix until they are covered with oil, and place on a greased baking pan. Roast for 30-40 minutes or until soft. Remove veggies from oven and let cool for 10-20 minutes. Add a handful to the blender, blend until smooth, and add to a large pot on low-medium heat. Continue doing this until all the veggies have been pureed. Add the white, thick, creamy part of the coconut milk from both cans. You can add the watery part of the milk until you have the consistency you desire. Stir in spices, simmer for at least 10 minutes, and serve hot with desired garnish.