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Roasted Cauliflower + Carrot Soup 🥕🧄🌶
Don’t let the simplicity of this soup trick you into thinking it’s something to skip.
DO NOT SKIP out on making this recipe this winter!
Between the perfectly tender-roasted veggies, fresh garlic, freshly grated ginger, and tangy chili pepper OH MY GOSH this one is so good.
The flavors complement each other in a unique but comforting blend. A nourishing warm bowl filled with an aromatic, and soothing blend of some of the earth’s finest ingredients.
As with most soups, the flavor is even better the next day, so consider doubling your batch.
Stays good in the fridge for 4-5 days.
4 servings
Ingredients:
- 1 large head cauliflower, broken into florets
- 4 large carrots, peeled and roughly chopped
- 2 large shallots or a medium red onion, quartered
- 2 Tbsps avocado or olive oil
- sea salt and ground pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- 4 cloves garlic, minced
- 2 Tbsps fresh ginger, minced
- 1 red chili pepper, minced
- 4 cups chicken bone broth or vegetable stock
- 1 can of unsweetened organic coconut milk
- 1 Tbsp turmeric powder, or to taste (I love more)
- fresh cilantro or parsley leaves, to garnish
To Serve:
- lemon or lime wedges, to serve
To Garnish:
- sliced fresh red chili pepper
Instructions:
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Place your cauliflower florets together with the carrots, and shallots on your prepared sheet pan.
Drizzle with the oil and sprinkle with sea salt and pepper to taste. Toss well to coat.
Roast for 18-20 minutes in your preheated oven, or until fork tender and beginning to caramelize.
Melt your butter/ghee in a large dutch oven, stock pot, or soup pot. Saute the garlic, ginger, and chili pepper for just 1 minute.
Pour in the broth and coconut milk then add turmeric; whisk well, and bring to a brisk simmer.
Reduce the heat slightly, then carefully stir in your roasted veggies and simmer on LOW for 15-20 minutes to allow the flavors to combine.
Remove from heat and carefully blend using an immersion blender or a regular blender (in small batches) until smooth.
Taste test and adjust any seasonings as desired.
Sprinkle with fresh parsley and garnish with lime wedges if desired.
Serve while hot!
Enjoy!
💚Rachel
Ingredients
- 1 large head cauliflower, broken into florets
- 4 large carrots, peeled and roughly chopped
- 2 large shallots or a medium red onion, quartered
- 2 Tbsps avocado or olive oil
- sea salt and ground pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- 4 cloves garlic, minced
- 2 Tbsps fresh ginger, minced
- 1 red chili pepper, minced
- 4 cups chicken bone broth or vegetable stock
- 1 can of unsweetened organic coconut milk
- 1 Tbsp turmeric powder, or to taste (I love more)
- fresh cilantro or parsley leaves, to garnish
- lemon or lime wedges, to serve
- sliced fresh red chili pepper, to garnish
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Place your cauliflower florets together with the carrots, and shallots on your prepared sheet pan.
- Drizzle with the oil and sprinkle with sea salt and pepper to taste. Toss well to coat.
- Roast for 18-20 minutes in your preheated oven, or until fork tender and beginning to caramelize.
- Melt your butter/ghee in a large dutch oven, stock pot, or soup pot. Saute the garlic, ginger, and chili pepper for just 1 minute.
- Pour in the broth and coconut milk then add turmeric; whisk well, and bring to a brisk simmer.
- Reduce the heat slightly, then carefully stir in your roasted veggies and simmer on LOW for 15-20 minutes to allow the flavors to combine.
- Remove from heat and carefully blend using an immersion blender or a regular blender (in small batches) until smooth.
- Taste test and adjust any seasonings as desired.
- Sprinkle with fresh parsley and garnish with lime wedges if desired.
- Serve while hot!
- Enjoy!
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