Roasted Cauliflower and Carrot Soup
1/2 tablespoon extra virgin olive oil
1 large white onions, diced
3 cups water or vegetable broth
1 cup almond milk (any milk or additional water/broth will workShop this recipe
1. Pour 1/2 cup water in a 9x13 dish and place the head of cauliflower in the dish. Roast for about 90 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Slow cook onion in olive oil for about 15 minutes and until onion is very soft. Add chunks of roasted cauliflower, sliced carrots and broth (or water) to the cooked onions. Allow this mixture to cook for 10 minutes. Add almond milk and stir to combine.
3. Transfer this mixture to a high-speed blender or food processor. This may need to be done in several batches, depending on the size of your blender. Puree until soup is smooth.
5. Transfer soup back to skillet and bring soup to a simmer to warm. Serve warm.