Of SoupReady to brighten up a cold, winter day? Roasted carrot and cauliflower soup is perfect for Sunday Dinner since it’s easy to put together and makes a filling meal.
Some kids don’t like carrots, but roasted carrot and cauliflower soup might change their minds. It’s creamy, full of fresh flavor and makes a great addition to any meal. Serve it with half a sandwich for a light lunch or for dinner along with a fresh green salad.
This recipe is definitely a great way to use up those extra carrots that might be hanging out, untouched, in your fridge!
Roasted carrot and cauliflower soupServes 4
Ingredients:1/2 pound carrots, peeled and cut into 2-inch chunks, with larger pieces sliced in half1/2 head cauliflower, trimmed into florets1/2 cup yellow onion, diced3-1/2 cups vegetable broth1 tablespoon olive oil2 tablespoons fresh thyme2 teaspoons salt, divided2 teaspoons ground black pepper, divided1/2 cup heavy cream1/4 cup slivered almonds for garnish (you could also use fresh parsley)Directions:- Preheat 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, and then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, and 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.
Soup to the rescue for a great Sunday dinner!
More Sunday dinner recipesButternut squash, spinach and mushroom quesadillas
Croque Monsieur sandwiches
Thai beef stir-fry
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