Vegan & Gluten-Free
1 head of Cauliflower
2 Chipotle Peppers in Adobo (or 1/2 teaspoon of Chipotle Powder)
4 cups of Veggie Broth
5 cloves of Roasted Garlic
1/2 teaspoon of Cumin
1/2 teaspoon of Smoked Paprika
2 cups of Coconut Milk (or 1 can)
1 tablespoon of Olive Oil
Pre-heat your oven to 400 degrees Fahrenheit.
Cut the cauliflower into florets. Cut and clean the onion. Cut and clean your beets. Cut your beets into quarter chunks so they'll roast faster. Cut the top of a head of garlic but leave the garlic cloves in their shell.
Toss all the vegetables with olive oil. Lay them out on a baking sheet.
Roast the vegetable for 30-45min til they are tender. Beets will sometimes take longer to cook than cauliflower.
Place your roasted vegetables into a big pot. Add the broth, peppers, coconut milk and spices and stir.
Let your soup simmer for 10-15min.
Use a submersion blender or put the soup into a regular blender and puree.
***Be careful if your using a blender, hot steam can blast the lid off. So if your using a blender, remove the stopper on top and cover the hole with a folded towel to prevent a mess.***
The soup will be thick and creamy. If the soup is too thick, add a little more broth.