Cauliflower Carrot Soup
Posted on
February 3, 2014
at
10:49 pm
by Laura Piazza /
Dairy Free, Egg Free, Entrees, GAPS, Gluten Free, Grain Free, Low Sugar, Online Exclusive, Paleo, Phase 1, Recipes, Soups, Specific Carbohydrate Diet, Vegan, Vegetarian
/ 0
This smooth soup combines two basic vegetables into a delicious medley of flavors.
Serve with the Savory Vegetable and Herb Biscotti.
Cauliflower Carrot Soup
Prep time
Total time
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- ½ small head cauliflower (about 8 ounces) cut into florets
- 2 carrots peeled and chopped
- 1 quart Vegetable Stock (page 235)
- 2 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon chopped rosemary
- 1 teaspoon freshly chopped dill
- 1 teaspoon celery salt
- ½ teaspoon salt
- 1 ½ cup coconut milk
Instructions
- Heat the oil in a 2-quart sauce pot over medium-high heat for 1 minute or until hot.
- Saute the onions for 3 minutes or until limp.
- Add the garlic, cauliflower and carrots and saute for 5 minutes.
- Add the remaining ingredients and stir well to combine.
- Bring the soup to a boil over medium-high heat. Lower the heat to medium and simmer for 35 minutes.
- Pour the soup into a blender container. Cover the container. Remove the center cup from the cover.
- Place a clean, folded kitchen towel over the blender cover and press down with your hand.
- Puree the soup until smooth.
- Serve immediately and refrigerate leftovers.
Tags: carrot, cauliflower, soup
