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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
 
Print
Prep time
35 mins
Total time
35 mins
 
Author: Gail Piazza
Recipe type: Phase 1 • Soups/Salads/Sides/Snacks
Serves: 4
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
  1. Heat the oil in a 2-quart sauce pot over medium-high heat for 1 minute or until hot.
  2. Saute the onions for 3 minutes or until limp.
  3. Add the garlic, cauliflower and carrots and saute for 5 minutes.
  4. Add the remaining ingredients and stir well to combine.
  5. Bring the soup to a boil over medium-high heat. Lower the heat to medium and simmer for 35 minutes.
  6. Pour the soup into a blender container. Cover the container. Remove the center cup from the cover.
  7. Place a clean, folded kitchen towel over the blender cover and press down with your hand.
  8. Puree the soup until smooth.
  9. Serve immediately and refrigerate leftovers.
3.2.2265

 

Tags: carrot, cauliflower, soup

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