Roasted Carrot and Cauliflower Soup

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!

Serves: 4-6

Ingredients:

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

Directions:

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.

6. Serve with a garnish of croutons and a drizzle of olive oil.