Roasted Cauliflower Soup

  • 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
  • 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.

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