Curry Roasted Zucchini and Carrot Soup | Vegan Nook

Ingredients

• 1 large zucchini (or several small) 4 - 6 cups cooked
• 2 cups baby carrots
• 1 medium yellow onion, quartered
• 2 large cloves of garlic
• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1/2 teaspoon sage
• tiny pinch of cayenne
• dash of freshly ground nutmeg
• salt and pepper to taste
• 1 cup almond milk
• 2 tablespoons freshly chopped cilantro (plus more for garnish)
• toasted zucchini seeds (optional)