Cauliflower & Carrot Soup

Cauliflower & Carrot Soup - Candy Coated Culinista

Cauliflower & Carrot Soup – Candy Coated Culinista

Toronto is under an extreme wind chill warning and after the ice storm we had 2 weeks ago; I am thinking will I ever get warm.

Yield/Serving: 1.5 litres (1500 ml)
Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty level is: Easy

• 7 tbsp extra virgin olive oil
• 1 cauliflower head, chopped at the florets
• 5 large carrots, peeled and diced
• 2 onions, chopped
• 1 garlic bulb, diced
• 1 cup chick peas, washed and drained
• 7 cups vegetable stock
• 2 tbsp ginger, minced
• 1 tsp salt
• 1 tsp black pepper
• Parsley, for garnish

1. Preheat oven to 350°F.
2. Place cauliflower, carrots, onions, garlic and chick peas in a roasting pan and drizzle with olive oil. Roast for 45 to 50 min or until tender and turning a golden brown.
3. In a large saucepan bring vegetable stock and ginger to a boil and let simmer.
4. Pour the roasted vegetable in the saucepan and blend until smooth.
5. Continue to let simmer for 10 more minutes.
6. Serve with a crusty bread or baguette.

Please Enjoy

“The soup was good last night, a little grainy at points and then watery at others, it didn’t mix well but I think that is mostly the carrots. Taste wise it was really really good.”

My thoughts
I was underwhelmed with this. For some reason I thought that this recipes would make me love cauliflower and carrots, and sadly it didn’t. I have never liked cauliflower (I am a broccoli girl) and I know cauliflower doesn’t really have a taste, but I can taste it and I don’t enjoy it. I found it hard to keep the texture consistent, but I also used an immersion blender. Give it a try but cut down the portion size if you’re not a fan like me of cauliflower.

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