Mmmh! We’re so close to fall, I can literally taste it! This week was way too warm and muggy for it to truly be fall, but we did have one cool, very rainy day, so I made soup! IT’S REALLY ALMOST SOUP SEASON, PEOPLE. I’m SO excited to put my immersion blender to work! Soup is perfect. It is so comforting and filling, and it’s super healthy at the same time (well, unless you go the Paula Deen route :). This was my ‘Hey, you’re an amazing woman, and the world will be better after a lovingly crafted soup’ Soup. And guess what. It’s Friday! We made it through the week – thanks to roommates, friends abroad, a Downton marathon, a hilarious hermano, and a farmers’ market! :)
So here we are! I’m gonna be upfront here, I’m going against my New Year’s Resolution in the truest definition. I got a vague description of this recipe from a friend, and just decided to go with it! So it’s not exactly new….I made it up. You proud Mom? I only had the title of the recipe, and I just ran with it! :D
Full disclosure – I don’t like cauliflower, but as my recipe consultant assured me, it really just absorbs the flavors around it. I roasted carrots and cauliflower with a little salt, pepper, garlic, and thyme. Meanwhile, I sauteed some onions and celery for a good basic soup base. I threw it all together and added some cumin, curry, paprika, and a little white wine. It maybe got a little crazy – it was an experiment after all, but don’t worry I’ve only ever made one soup that I just couldn’t come back from – and in the end, it was delicious!
*Here’s what I did!
Roasted Carrot and Cauliflower Soup
Preheat the oven to 450, and chop into bite-sized pieces and toss onto a baking sheet:
You want to make sure you remove the core of the cauliflower. It looks like this:
Just cut it right out. Then toss the carrots and cauliflower florets in:
2 T. olive oil
2 t. dried thyme
1 T. granulated garlic
Salt and pepper
Roast the veggies for about 40 minutes (or until fork-tender), tossing halfway through.
Meanwhile, finely chop:
5 stalks of celery
Heat a little olive oil and a small pat of butter in your soup pot, and sautee the onions with garlic, salt, and pepper over medium heat until almost translucent. Then add the celery, and continue to cook for about 10 minutes.
When the carrots and cauliflower florets are done, add them to the pot. Add to cover all of the vegetables:
Vegetable stock (or water)
Blend the soup until a creamy consistency is reached. Then add:
2 T. each of cumin and curry
1/2 c. white wine
1/2 t. mustard powder
Salt and pepper
Taste the soup and adjust the seasonings. Serve the soup with a dollop of:
Greek yogurt or creme fraiche
Enjoy the soup among decorative gourds…cause it’s fall.
**French phrase for fun
Je vais te laisser avec ce photo de courgettes conjoints…c’est dingue.
I’ll leave you with this photo of conjoined zucchini…crazy.