People enjoy cauliflower a in variety of ways; they eat it fried, broiled, baked, roasted, mashed, and riced. Of course we can’t forget it makes a tasty raw snack too. Cauliflower is nutritious and very versatile.
This time of year I enjoy making all kinds of hearty soups and stews. There is nothing like a warm bowl of soup on a cold, wintry day. I had cauliflower and carrots in the fridge today, so I decided to make a flavor-packed roasted cauliflower and carrot soup.
The beauty of this soup comes from the rustic texture created by roasted vegetables and earthy flavors of Mediterranean spices.
When you think of creamy soups, you think smooth texture and lots of gooey cheese. This soup doesn’t make the category; it is plenty creamy, but there is no cheese.
We prefer chunky soups at our house, so rather than pureeing everything, I used my Vitamix to puree some of the roasted vegetables, and for added texture, I added more of the whole roasted cauliflower and carrots I had set aside.
Did I mention Mediterranean spices? If you were to walk in my home right now, aromatic onions and garlic mixed with cumin, turmeric, paprika, and coriander would greet you, and the smell of roasting vegetables would warm your heart.
I know you are wishing you had some of this mouth-watering soup right now, SO…
Let’s Get Cooking Full Recipe can Be Found Here
Preheat your oven to 425 degrees. Lightly grease a 12 x 15 baking sheet and set aside. If you don’t have a baking pan that size, just use what you have.
Tip: I always line my baking sheets with parchment paper or aluminum foil for easy clean-up.
Cut cauliflower into florets and carrots into 1 inch pieces. Cut carrots in half length-wise and then into 2 inch pieces. Place cut vegetables in a large bowl and drizzle with 2T olive oil. Mix to coat evenly. Salt and pepper to taste.
Arrange cauliflower and carrots on the prepared pan. You may need to use two pans; that’s okay. You will want to make sure vegetables are in a single layer on the sheet. Roast in 425 degree oven for about 45 minutes, or until charred lightly. Be sure to to turn after 20 minutes.
Meanwhile, heat a Dutch oven or large pot over medium heat. Add 1T oil and swirl. Saute onions until tender; add chopped garlic and spices. Stir together until fragrant.
Add 3/4 of the roasted cauliflower and carrots to the pot, reserving the rest to add back into the soup later. Stir until well coated with the spices in the pot. If you prefer a totally creamy soup, throw everything into your pot.
Did you know heating the spices in the hot pan brings out their flavors more?
Add bone broth and water. Cover, and allow to simmer over medium heat for five minutes, allowing the vegetables to soak up some of the liquid. Simmering also allows the vegetables to become tender.
Tip: If you don’t have bone broth, you can use chicken broth or vegetable broth. If I run out of my homemade bone broth, I like to use this bone broth.
Return to medium heat and stir in milk; I used whole milk, but you can use milk of your choice or half and half. Heavy cream would work as well. Add lemon juice and reserved cauliflower and carrots if you reserved them. Gently stir, and allow to cook until soup is heated through. Taste to make sure there is enough salt and pepper. A good cook always checks her food before serving it to others. 🙂
I paired this soup with my Bed of Lettuce Chicken Salad. Leave a comment letting me know you want the recipe and I will send it to your email. I will also send my bone broth recipe to you as well, if you ask for it.
Stay warm because, “baby, it’s cold out there!” If you try this recipe, let me know! I’d love to get to know you over a bowl of soup. Enjoy, and be blessed!