### TranslatedIngredients: 1 Cauliflower (gobi) - head,3 Carrots (Gajjar) - peeled and cut into chunks,2 Stalks Celery - finely chopped,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Butter,1 Onion - cut into large dice,3 cloves Garlic - thinly sliced,1 teaspoon Cumin powder (Jeera),1 teaspoon Paprika powder,1/4 teaspoon Red Chilli flakes,1 teaspoon Palm sugar,2 cups Vegetable stock,1/2 cup Milk - evaporated,Salt and Pepper - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C.Line the baking tray with foil. Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar. Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once.This might take 25 to 30 minutes.Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside. Meanwhile heat the butter in a soup pot over medium high heat. Add the onion, celery and cook until softened. Add the garlic and cook until fragrant for a few seconds.Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes. Finally add the broth and bring to boil. Let it simmer for about 5 minutes to blend in the flavors.Next we will work in batches; transfer the vegetable mixture to a blender. Puree until smooth. Pour the pureed Cauliflower and Carrot puree into the soup pot. Stir in the evaporated milk powder.Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup. Check for salt and pepper and adjust to suit your taste. Heat through and serve hot.Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread.