When I told my husband to pick up a bunch of carrots at the store, I could just imagine his face on the other end of the phone. I’m pretty sure his nose was all scrunched up in disapproval and there was probably an eye roll, too. He doesn’t like carrots. Weird, right?
I was determined to make Roasted Carrot and Cauliflower Soup, and to make him eat AND enjoy it. Mission accomplished!
Roasting the carrots and cauliflower brings on such great flavor, and you can’t help but to sneak a few to eat straight out of the oven! Give this soup a go. Even the non-carrot-lovers in your life will enjoy it!
Recipe for: Roasted Carrot and Cauliflower Soup
- 1/2 pound carrots, peeled and cut into 2-inch chunks, with larger pieces sliced in half
- 1/2 head cauliflower, trimmed into florets
- 1/2 cup yellow onion, diced
- 3-1/2 cups vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 1/2 cup heavy cream
- 1/4 cup slivered almonds for garnish (you could also use fresh parsley)
- Preheat your oven to 410 degrees F.
- Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
- Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
- Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
- Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
- Add the cream, a little at a time, and continue to blend until incorporated.
- Serve in individual bowls, garnished with the slivered almonds or fresh parsley.