Cooked - Creamy Carrot Cauliflower Soup - Dairy-free // Whitney E. Rd

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Creamy Carrot Cauliflower Soup - Dairy-free // Whitney E. Rd

4.0

1 small head of cauliflower, roughly chopped

4 large carrots, sliced

2 tablespoons of olive oil

1 large garlic clove, chopped

1 small onion, chopped

2½ cups low-sodium vegetable broth

½ cup Plain Silk® Soymilk Yogurt Alternative

1 teaspoon fresh ginger, grated

1 teaspoon turmeric

½-1 teaspoon salt

Pepper to taste

Preheat oven to 400 degrees.
Wash and chop 4 large carrots and 1 small head of cauliflower.
Toss with 1 tablespoon of olive oil and roast for 20 minutes.
Sauté 1 small chopped onion and 1 clove of diced garlic with 1 tablespoon of olive oil over medium heat until golden, 2-3 minutes.
Let the vegetables cool a bit, then add them to a high-powered blender or food processor along with 2 ½ cups of low sodium vegetable broth, ½ cup Plain Silk® Soymilk Yogurt Alternative, 1 teaspoon fresh grated ginger, 1 teaspoon turmeric, and ½ -1 teaspoon of salt.
Serve with extra yogurt and greens.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 114 weeks ago

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