Roasted Carrot and Cauliflower Soup

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 410 degrees F.
  • 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.
  • Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
  • 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.
  • 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).
  • Add the cream, a little at a time, and continue to blend until incorporated.
  • Serve in individual bowls, garnished with the slivered almonds or fresh parsley.
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