Filling and warming, this creamy cauliflower carrot soup has a little kick from some curry powder!
In a large soup pot, saute the onion in the olive oil over medium heat until soft, about 5 minutes.
Add the carrots and saute for a few minutes. Add the cauliflower, broth, curry powder, and garlic powder and raise the heat to high.
Add the non-dairy milk, salt, and pepper, and stir.
Top with fresh herbs, chopped red pepper, or sliced green onions.
Refrigerate leftover soup - it should stay good for up to 5 days.
If you can't do carrots, feel free to use a different vegetable.