Cauliflower, Carrot and Cumin Soup Recipe

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a soup pot over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
2. Add chopped carrots and cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Sprinkle cumin over the vegetables and stir to combine.
4. Add vegetable broth, salt, and black pepper to the pot and bring to a boil over high heat.
5. Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.
6. Turn off the heat and let the soup cool for a few minutes before using an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a blender or food processor.
7. Stir in heavy cream and reheat the soup on low heat until hot but not boiling. Adjust seasoning as needed.
8. Divide the soup into bowls and serve hot with a sprinkle of cumin or chopped parsley on top.

Verdict:

This Cauliflower, Carrot, and Cumin Soup is a deliciously comforting and healthy soup that’s perfect for a cozy weeknight dinner. The sweetness of the carrots and cauliflower pairs perfectly with the warm, earthy cumin, making for a soup that’s full of flavor. The heavy cream adds a luxurious creaminess that makes it extra satisfying.

Serving Suggestions:

Serve this soup with a slice of crusty bread or a salad on the side for a complete meal. You can also drizzle some olive oil or a dollop of yogurt over the soup for extra richness. This soup also freezes well, so it’s perfect for meal prep or freezing leftovers for a quick and easy lunch.