If you want to make a creamy soup there are several ways you can go. Milk of course is the obvious choice thickened with a roux but there are several other more nutritious options that I prefer. Beans, cashews, potatoes or as in this recipe, cauliflower, because while each thicken and add texture they also add more nutrition and flavor. Roasting the carrots and cauliflower increases the flavor even further bringing out the caramel like sweetness of the vegetables.
Sweet, savory and lightly delicious this creamy soup is just the thing to keep the spring chill at bay without weighing you down.
- 1 head cauliflower, cut into 1-2 inch pieces
- 6-7 large carrots, peeled or unpeeled – your choice, cut into 1 inch pieces
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, peeled and minced
- 2 1/2 tbsp olive oil, divided
- 5 cups low sodium vegetable broth
- 1 tsp sea salt or to taste
- 6 tbsp chives, thinly sliced
- Preheat oven to 400 degrees.
- Toss the carrots and cauliflower in 2 tbsp oil and lay in a single layer on a baking sheet. Sprinkle with 1/2 tsp salt. Roast 30 minutes or until the carrots are tender and the cauliflower is just beginning to brown around the edges.
- When the vegetables are done roasting heat the remaining oil in a large soup pot over medium high heat. Add the onions, celery and remaining 1/2 tsp salt. Cook 3-5 minutes or until the onions are tender. Add the garlic and ginger and cook another 2-3 minutes.
- Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, cover and lower heat to a simmer. Simmer 10 minutes.
- Remove from the heat and with a stick blender blend until smooth or blend in batches in a food processor or blender.
- Spoon into bowls and garnish with chives.
Makes 8 cups.
Leftover soup can be stored in an airtight container in the fridge for up to 5 days.