Roasted Carrot & Cauliflower Soup

Made ahead of time, this tasty soup can easily be refrigerated and reheated for healthy “fast food” any time of the day.

Yield: 
4-6 Servings

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients: 
  • 4-5 carrots, diced
  • 1 head cauliflower, cut into florets
  • ¼ cup extra virgin olive oil + 2 Tablespoons
  • 2-3 Tablespoons honey or agave
  • 3 Tablespoons Italian seasoning + 1 Tablespoon
  • Salt and pepper, to taste
  • ½ cup sliced onions
  • ½ cup sliced celery
  • 4-6 cloves garlic, roughly chopped
  • 1-2 cups vegetable broth
  • ½ -1 cup almond milk
  • Fresh herbs like parsley or cilantro (optional)
Instructions: 
  1. Preheat oven to 375°.
  2. Combine carrots, ¼ cup olive oil, honey, 3 Tablespoons Italian seasoning, salt, and pepper in a large bowl. Toss to coat the carrots. Transfer into a deep baking dish. Bake for 30 minutes.
  3. In a large stockpot, heat 2 Tablespoons olive oil over medium heat. Add onions, celery, and garlic and cook until onions are browned, about 5-7 minutes. Add 1 Tablespoon Italian seasoning, salt and pepper, and cook for one minute more. Reduce heat and add 1 cup broth.
  4. Stir in roasted carrots and ½ cup almond milk. Remove from heat and let cool slightly.
  5. Carefully ladle soup into a blender or food processor (to avoid overloading your blender you may need to do this in batches) and blend until totally smooth- about 5 minutes. Add more almond milk and broth as needed for texture. Taste, and adjust seasonings as you like.
  6. Divide among serving bowls. Garnish with fresh herbs and enjoy!