Vegetable Stock | Onion | Cauliflower Garlic | Olive Oil | Salt & Pepper Potatoes | Lemon Juice | Dill Ginger | Turmeric | Curry Powder
Roast The Veggies Mix curry and spices together. Coat the veggies in oil & the curry spice mixture and roast at 425°F for 40-45min.
Heat and Blend Add roasted veggies, warm stock, and lemon juice to a blender and blend until smooth and creamy.
Done! Serve immediately and top with reserved roasted cauliflower pieces and fresh dill.