Well, it’s still January. I keep checking my calendar but it doesn’t seem to make the time go any faster. And I’m constantly freezing. I either need to buy a onesie, or drink some hot soup.
This Cauliflower and Carrot soup will do just the trick. But I still will likely buy a onesie. Gotta warm up from the inside and out.
Creamy cauliflower blended with potatoes, carrots, and some delicious spices. Bring it to life with a bit of lemon at the end and stir in some yogurt and croutons to serve. Cauliflower is all the rage right now. Get on that band-wagon. Make soup. Stay warm while you hibernate.
Cauliflower Carrot SoupPrint Recipe
- 1 large or 2 small onions chopped roughly
- 3 medium carrots
- 1 tbsp grated turmeric (fresh) OR 1 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground fennel
- 1 L chicken or vegetable stock/broth
- 2 medium (~300 g) Yukon potatoes - peeled and chopped
- 1 head cauliflower (~650g once peeled and chopped)
- 1 tbsp lemon juice
- 1 tsp salt (or to taste)
- sliced green onions
In a large pot over medium heat, sauté onions and carrots in ~1 tbsp olive oil until the onions are softened. Mix in the spices. Add the stock, potatoes, and cauliflower. The liquid should be almost covering the vegetables. Bring to a boil and simmer for 20-30 minutes or until the potatoes and cauliflower are tender.
Purée soup using a blender or hand blender until smooth. Adjust salt to taste, and add ~1 tbsp of lemon juice.
Serve soup with a swirl of yogurt, croutons, sliced green onions, and Dukkah if desired. This garnish gives the soup a fancy touch and imparts MORE flavour.
Serves ~6 if you serve 1 1/2 cups each or serves ~10 with cup each