Warming ginger coupled with deep roasted flavours
creates a welcomed Winter winner!
Prep & Cooking: 40-45 mins
Pairs well with: Whole Wheat Cornbread Muffins
2 cups cauliflower florets
2 cups carrots, diced
1 medium onion, diced
2-3 tbsp olive oil
Salt and pepper to taste
1-2 tsp fresh garlic, minced OR ½ -1 tsp powdered
3 cups vegetable stock
1 tbsp (or more) grated fresh ginger
Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
In a large bowl, drizzle cauliflower and carrots with olive oil. Add salt and pepper to taste and toss to coat. Roast vegetables for 20-25 minutes, turning once halfway through until carrots are tender.
In a large pot, warm 1 tbsp of olive oil over medium heat and sauté onions until translucent.
Add fresh garlic, stirring frequently to avoid burning. Transfer cauliflower and carrots to the pot and stir to combine. Add the vegetable stock and turn heat up to medium-high. Allow the soup to simmer for 5-10 minutes.
Remove the soup from the heat and, using an immersion blender or standard blender, process the soup to desired thickness. If you prefer a chunkier soup, remove some of the carrots and cauliflower prior to blending. Return the soup to the heat and stir in the grated fresh ginger. Heat through on low.
This soup will keep in a lidded container for up to a week in the refrigerator or in the freezer for months. We suggest single serving sizes for freezing.
Tips & Variations: