Carrot/Cauliflower Soup
Ingredients:
1 to 3 tbsps coconut oil
1 large onion, diced
any spices you like (turmeric, chili powder, cayenne, cumin, coriander)
himalayan salt, sea salt or celtic salt
4 carrots, chopped
1 large head cauliflower or 2 small heads, cut into chunks (if you have a large enough pot, you can use 2 large heads of cauliflower)
Water to cover
Directions:
- In a soup pot, warm coconut oil
- Add onions, spices and salt and sauté until onions are translucent
- Add carrots, cauliflower and enough water to cover the vegetables
- Simmer until tender (approximately 25 minutes)
- In a blender or with a hand-held blender (preferable), puree
- If using a blender, return soup to pot
- Cover and simmer for 10 minutes and serve
Notes: Very similar to Zucchini/Cauliflower soup, which shows that you can really play around with this recipe!
Credit: Adapted from Body Ecology