Some kids don’t like carrots, but roasted carrot and cauliflower soup might change their minds. It’s creamy, full of fresh flavor and makes a great addition to any meal. Serve it with half a sandwich for a light lunch or for dinner along with a fresh green salad.
This recipe is definitely a great way to use up those extra carrots that might be hanging out, untouched, in your fridge!
Roasted carrot and cauliflower soup
- 1/2 pound carrots, peeled and cut into 2-inch chunks, with larger pieces sliced in half
- 1/2 head cauliflower, trimmed into florets
- 1/2 cup yellow onion, diced
- 3-1/2 cups vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 1/2 cup heavy cream
- 1/4 cup slivered almonds for garnish (you could also use fresh parsley)
- Preheat oven to 410 degrees F.
- Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
- Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
- Add the broth to a large pot, and then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, and then reduce heat and simmer, covered, for about 20 minutes.
- Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
- Add the cream, a little at a time, and continue to blend until incorporated.
- Serve in individual bowls, garnished with the slivered almonds or fresh parsley.
Soup to the rescue for a great Sunday dinner!
More Sunday dinner recipes
Butternut squash, spinach and mushroom quesadillas
Croque Monsieur sandwiches
Thai beef stir-fry