Roasted Carrot and Cauliflower Soup
Recipe by Dragon
Summer is over and there's a chill in the air.......ah, welcome Fall. Time for hot, comforting soups! Fall is my favourite time of the year and I love to take advantage of the delicious food being harvested. This soup is a lovely combination of roasted carrots and cauliflower with a nod to the French with Herbes de Provence. This soup freezes well, so make lots. Enjoy!
1 head of cauliflower, trimmed & cut into florets
3 large carrots, peeled and cut into chunks
1 medium onion, peeled and cut into chunks
3 tablespoons olive oil
2 teaspoons Herbes de Provence
Salt and pepper to taste
4 cups chicken or vegetable broth
1 1/2 cups evaporated milk
1 tablespoon honey (or more to taste)
1 tablespoon Dijon mustard (or more to taste)
Croutons to garnish
1. Preheat oven to 350F degrees.
2. In a large bowl, combine cauliflower, carrots, onions, oil, Herbes de Provence, salt and pepper. Toss to combine and coat the vegetables in the oil. Transfer the vegetables to a baking sheet and roast for 25-30 minutes or until the vegetables are tender and lightly browned.
3. Transfer the vegetables to a large pot over medium high heat. Add the broth and the milk and bring to a boil. Reduce the heat to a simmer and allow the vegetables to cook for 10 minutes.
4. Purée the soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1-2 minutes per batch, then transfer the soup back to the pot. If you want the soup to have a thinner consistency, add hot water until it is to your liking.
5. Bring the soup to a simmer and add the honey and mustard. Season with salt and pepper to taste.