Creamy Carrot Cauliflower Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small head of cauliflower, roughly chopped
  • 4 large carrots, sliced
  • 2 tablespoons of olive oil
  • 1 large garlic clove, chopped
  • 1 small onion, chopped
  • 2½ cups low-sodium vegetable broth
  • ½ cup Plain Silk® Soymilk Yogurt Alternative
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon turmeric
  • ½-1 teaspoon salt
  • Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and chop 4 large carrots and 1 small head of cauliflower.
  3. Toss with 1 tablespoon of olive oil and roast for 20 minutes.
  4. Sauté 1 small chopped onion and 1 clove of diced garlic with 1 tablespoon of olive oil over medium heat until golden, 2-3 minutes.
  5. Let the vegetables cool a bit, then add them to a high-powered blender or food processor along with 2 ½ cups of low sodium vegetable broth, ½ cup Plain Silk® Soymilk Yogurt Alternative, 1 teaspoon fresh grated ginger, 1 teaspoon turmeric, and ½ -1 teaspoon of salt.
  6. Puree.
  7. Serve with extra yogurt and greens.
  8. Enjoy!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/10/creamy-carrot-cauliflower-soup.html