Roasted Cauliflower Soup

Ingredients

• 1 large head of cauliflower cut into florets
• 1 cup of chopped carrots
• 2 cloves garlic, chopped
• 1-2 tbsp. olive oil or ghee
• 1/2 tbsp. cumin seeds or 1 tsp. ground cumin
• 2 cups chicken broth
• 1 bayleaf
• 1 cup half and half or land o'lakes non-fat cream

Method

• Pre-heat the oven to 400.
• Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
• Remove from oven and cook the cauliflower mixture in the chicken broth and added bayleaf for 20 minutes.
• Throw away the bayleaf. Puree the ingredients in a blender, adding the cream slowly until the soup is liquified and is a good consistency.
• Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold. It's great either way.