Roasted Carrot and Cauliflower Soup

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

Serves 4

Roasted Cauliflower with Orange Zest

This recipe for Roasted Cauliflower with Orange Zest is a simple way to get a great vegetable side dish on the table. The orange zest gives it a fresh taste, perfect for a winter meal since it reminds you of the warm days ahead! I didn’t realize that cauliflower is a great source of vitamin C (another good thing for the winter season). One serving has 40 percent of your daily dose of vitamin C. Whether you use white cauliflower or you choose to use green, purple or orange, you’ve got a good thing with this veggie!

I made this side dish to serve with my recipe for Baked Halibut à la Wolfgang Puck, another easy dish to make. Combined, these two recipes give you a great meal in about 45 minutes. Who could ask for anything more?

Recipe for Roasted Cauliflower with Orange Zest

Serves 4