Creamy Cauliflower & Carrot Soup

Preheat your oven to 400˚.

Cut the cauliflower into bite-sized pieces, removing the core and any leaves. Peel and cut the carrot. Cut up the celery.

Put the cauliflower, celery, and carrot into a baking pan (or two) and drizzle with 1 tablespoon of olive oil. Roast for 30 minutes.

While the veggies are roasting, saute the onion and garlic in the remaining tablespoon of oil, in a big pot
over a low heat for 5 minutes. Add 3 cups vegetable broth, curry powder and salt.

When the veggies are done roasting, add them to the broth. Simmer for 15 minutes.

Put half of the soup in a food processor and process until smooth. While the processor is running, add 1 cup of non-dairy creamer.

If you want a chunky soup, pour the pureed soup back into the pot and add the remaining creamer. If you want a smooth soup, pour the pureed soup in another pot and process the remaining soup with the remaining creamer.
Reheat and adjust the seasonings and add more broth if needed.

Garnish with chopped parsley.