Hey, carrots!
Gilbert Blythe,
L.M. Montgomery, Anne of Green Gables
A most scrumptious spring lunch, light and creamy carrot and cauliflower soup, this time topped with sunflower seed and dried apricot bakery rye, which I cubed and lightly toasted in a tiny drizzle of olive oil and minced garlic. Delicious.
This soup recipe is very simple to follow, same as one posted last year, except I used extra carrot this time for a richer color.
Enjoy!
Light and Creamy Carrot and Cauliflower Soup
Ingredients
- 1 medium-large yellow onion chopped
- 2 medium carrots large-grated
- leeks to taste, chopped
- 1/2 medium cauliflower head rough-chopped
- extra virgin olive oil to taste
- salt and pepper to taste
Optional Toppings
- croutons made with bread from bakery or homemade
- fresh herbs chopped
Instructions
- In a medium stockpot over medium-high heat, sauté onion, carrots and leeks in drizzle of olive oil, 5-7 minutes or until onions are translucent.
- Add chopped cauliflower and salt and pepper to taste, combine.
- Add water (700 mL/3 cups or so), cover and simmer on medium-low heat 20 minutes making sure cauliflower is tender.
- Strain and set apart some of the vegetable broth, then using an immersion blender, purée vegetables, adding broth back a little at a time to desired consistency. Adjust salt and pepper to taste.
- Serve with topping of choice, such as chopped fresh herbs or whole grain croutons.
Notes
I purposely don’t include cream for this healthier version of cream of carrot soup, but it is optional.
