Roasted Carrot and Cauliflower Soup
Roasted Carrot and Cauliflower Soup. 5 main ingredients make this healthy, gluten-free, and vegan (without the optional parmesan).
Entree, Gluten-free, Sides, Soup, Vegan
Kelly @ Trial and Eater
I used multicolored, can use baby carrots too, any variety , chopped
or riced cauliflower
extra virgin olive oil
or more depending on desired consistency
optional, for topping
salt and pepper
Preheat oven to 400°F.
On a baking sheet, spread out chopped carrots, cauliflower, garlic and onion. Drizzle with olive oil and lightly toss to cover. Sprinkle with salt and pepper.
Roast veggies for about 40-45 minutes or until tender and lightly browned.
In a large stock pot, add roasted veggies and vegetable broth and water. Bring to a low boil, then turn off heat.
Using an immersion blender, blend until desired consistency is reached. Add more water if needed.
Serve with optional parmesan cheese or as is.