Roasted Carrot & Cauliflower Soup

I drove a friend to the airport and she had a bunch of food in her fridge that she needed to give away.  Included in the collection was a 2 lb. bag of carrots, just on the edge of sliminess, but still good.  I had some cauliflower and many onions from my food co-op.  After looking up a number of recipes, I went for roasting.

Roasted Carrot & Cauliflower Soup

2 lbs. carrots (if large/whole, peel & cut into 3 sections or so; I used baby carrots)
1 head cauliflower, cut into large florets
1 large onion, quartered
3 cloves garlic, smashed
Olive oil
Salt & Pepper
4 c. vegetable stock
2 t. lemon juice
1-2 t. Sriracha/Rooster Sauce or other hot sauce

Preheat oven to 400 or 425.  I have an odd habit of roasting at 410 degrees.

In a large baking dish, pour about 2 T. olive oil across the bottom.  Add carrots, onions and 2 cloves of the garlic.  Drizzle 2-4 more Tablespoons oil and toss.  Sprinkle salt & pepper.   Do the same with the cauliflower in a smaller pan with less olive oil.

Every 15 mins, turn the veggies.  The cauliflower was done in about 35 mins; the carrots & onions in 45 mins. Cool the veggies.

Once cool, put all of the roasted vegtables in a food processor and add 1 c. of stock.  Whir on medium speed until blended.  Turn up to high speed and add stock a cup at a time so the soup doesn’t get sloshy. Process until smooth.  Add lemon juice and Sriracha, whir and taste.  Return to pot to re-heat.  Adjust salt, pepper, lemon juice & Sriracha to your liking.

Next time, I may try to make a creamy, protein-filled version with silken tofu.  Will report back!

Explore posts in the same categories: Cheap Eats, Soups, Vegetarian

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