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Roasted Carrot & Cauliflower Soup

Servings 6

Ingredients

Roasted Vegetables

  • 1 tbsp olive oil
  • 1 head cauliflower
  • 1 pound carrots
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Soup

  • 1 tbsp olive oil
  • 4 garlic cloves {minced}
  • 1 yellow onion {chopped}
  • 1 1/2 tsp thyme
  • 1 1/2 tsp coriander
  • 8 cups vegetable broth
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup parmesan cheese {grated}

Instructions

  1. Preheat oven to 375 degrees.

  2. Chop the cauliflower florets and peel and chop the carrots. Toss with 1 Tablespoon olive oil and season with black pepper and salt. Roast for 30 minutes.

  3. While the vegetables are roasting, finely chop the onion and garlic. Heat 1 Tablespoon olive oil in a dutch oven or large soup pot over medium heat. Saute the garlic for two minutes on medium, being careful not to burn it and stirring often. Add the onion and saute until soft, ~5 minutes.

  4. Pour the chicken broth into the soup pot. When the vegetables are done roasting, carefully pour them into the dutch oven and bring everything to a boil. Add coriander and thyme. Turn down the heat and simmer on low for 25 minutes {covered}.

  5. Once the soup is done simmering and the vegetables are soft, use an immersion {or regular} blender to puree the soup.

  6. After the soup is pureed, stir in the parmesan, lemon zest, and lemon juice. Add more coriander, black pepper, and/or salt if needed. Top each bowl with chopped cilantro leaves.