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Roasted Cauliflower Carrot Soup

This roasted cauliflower carrot soup is rich, creamy, and luscious. It tastes so good, you won't believe how nutritious it is.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Soup
Servings 4 bowls

Ingredients
  

  • 1 head cauliflower cut into florets
  • 1 medium red onion chopped
  • 2 medium carrots chopped
  • 2 teaspoons minced garlic
  • 4 cups chicken stock low sodium
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt plus more as needed
  • ½ teaspoon black pepper plus more as needed
  • Juice of half a lemon optional
  • chopped parsley, chopped chives, croutons, or pepitas optional for garnish

Instructions
 

  • Preheat oven to 400℉. Line a baking tray with aluminum foil or parchment paper.
  • In a large mixing bowl, toss the cauliflower, onion, and carrots in olive oil. Season with ½ teaspoon salt and ½ teaspoon black pepper. Arrange the cauliflower, onion, and carrots in a single layer on the baking tray. Bake for 40 to 45 minutes, or until vegetables are tender and have begun to caramelize. Halfway through baking, take tray out and flip cauliflower, onion, and carrots.
  • When the cauliflower, onion, and carrots are almost done, heat butter in a large soup pot on medium heat. Add garlic to butter and stir. Cook garlic for 1 minute.
  • Stir in chicken stock. Add roasted cauliflower, onion and carrots to stock. Turn heat up to medium high and bring to a boil. Reduce heat to a low simmer, cover pot and let soup flavors develop for 20 minutes. After 20 minutes, turn heat off and let soup cool for 5 minutes, uncovered.
  • Blend soup in a blender until smooth. Adjust seasoning by adding more salt and pepper as needed. Add lemon juice and nutmeg. Give the soup another quick blend. Garnish with croutons, pepitas, or chopped fresh herbs (optional).
    Soup is now ready to be served.

Notes

  • You can substitute vegetable stock for chicken stock.
  • Taste the soup before you add more salt. Depending on how much sodium is in the stock, you may need more or less salt.
Keyword appetizer, dinner, lunch, soup, vegetables