Lately I've been grieving the loss of the summertime vegetables & berries. My body is craving some juicy 'fresh from the garden' tomatoes, and my smoothies just aren't the same with frozen fruit. It's going to be a long winter! I do, however, enjoy the foods of this season: squash, pumpkin and apples. I was looking for a good soup recipe the other day. This time of year it seems that soup is the only way I get my veggies in. Though I didn't have any pumpkin, squash, or apples around at the time, I did manage to make a soup that seemed perfect for the season. It actually turned out pretty good - with compliments from the husband and all!
Creamy Cauliflower Carrot Soup
1 tbsp coconut oil
3 shallots (chopped)
2 heads of cauliflower (washed and cut into chunks)
1 bag of baby carrots
2- 32 ounce cartons of chicken broth
cinnimon
cayenne pepper
salt
curry powder
apple cider (optional)
Directions: In a large soup pot heat oil on medium heat. Add shallots and cook until softened. Add cauliflower, carrots, and chicken broth; bring to a boil then cover and turn heat down to simmer until vegetables are soft. Cool. Once cool, pour into a blender or use a hand blender to puree smooth. Pour the mixture back into the soup pot and add the remaining ingredients. I did not measure out any of the seasonings or the cider. I always start with about a 1/2 a teaspoon (a little less with the cayenne) and add more until I get the taste I'm looking for. For the cider just dump a 1/2 cup in and see what you think. Add more if you like.
Virgin Coconut Oil, Gold Label - 1 quart
