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    You are in: Home / Recipes / Roasted Carrot and Cauliflower Soup Recipe
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    Roasted Carrot and Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    sofie-a-toast's Note:

    so savory! tastes like fall :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 410 degrees F.
    2. 2
      Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
    3. 3
      Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
    4. 4
      Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
    5. 5
      Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
    6. 6
      Add the cream, a little at a time, and continue to blend until incorporated.
    7. 7
      Serve in individual bowls, garnished with the slivered almonds or fresh parsley.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Carrot and Cauliflower Soup

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 186.2
     
    Calories from Fat 133
    71%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.4 g
    37%
    Cholesterol 40.7 mg
    13%
    Sodium 1236.4 mg
    51%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.9 g
    19%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    vegetable broth

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