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Carrot Cauliflower Soup

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(9)
Hilaria Baldwin
This soup is warm and comforting in the winter months.Courtesy of Hilaria Baldwin
RATE THIS RECIPE
(9)

Ingredients

  • 1 head cauliflower
  • 3 large carrots
  • Extra virgin olive oil
  • 1 cup vegetable stock
  • 1 1/2 cups almond milk (or any other milk of your choice)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon oregano
  • Chef notes

    Enjoy the flavors of fall in this vegan-friendly soup that replaces dairy with almond milk.

    Preparation

    Courtesy of Hilaria Baldwin
    1.

    Preheat oven to 375 degrees. Place cauliflower and and carrots on a foil cookie sheet with a drizzle of extra virgin olive oil and cracked pepper for 20 minutes or until slightly browned).

    2.

    Transfer vegetables to a large pot and add the vegetable stock and milk. Add the cinnamon and oregano. Bring to a boil and simmer until the vegetables are soft.

    3.

    Remove from heat and blend. Add more milk if consistency is too thick. 

    Enjoy!