Roasted Cauliflower and Carrot Soup
Light and flavorful soup with simple healthy ingredients.
Ingredients
- 1 head cauliflower about 2.5 lbs
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 large onion diced or sliced
- 5 medium carrots about 0.5 lbs
- 3 cups water or vegetable broth
- 1 cup almond milk any milk or additional water/broth will work
Instructions
- Pour 1/2 cup water in a 9x13 dish and place the head of cauliflower in the dish. Roast for about 60 minutes at 400 degrees F.
- Meanwhile, heat olive oil in a large skillet over medium heat. Slow cook onion in olive oil for about 15 minutes and until onion is very soft.
- Add chunks of roasted cauliflower, sliced carrots and broth (or water) to the cooked onions. Allow this mixture to cook for 10 minutes.
- Add almond milk and stir to combine.
- Transfer this mixture to a high-speed blender or food processor. I used a Vitamix. This may need to be done in several batches, depending on the size of your blender. Puree until soup is smooth.
- Transfer soup back to skillet and bring soup to a simmer to warm.
Notes
It really doesn't matter how you slice or dice the onion, carrots and cauliflower because it will all be pureed anyway.
Serve with crackers, toast and/or croutons. Best is served with a grilled cheese! Enjoy!
Nutrition
Calories: 77kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 977mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8743IU | Vitamin C: 51mg | Calcium: 94mg | Iron: 1mg