• Roasted Heirloom Carrot Cauliflower White Bean Soup

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    I had bought heirloom carrots and cauliflower and didn’t want the cauli to go bad so I woke up this rainy morning and decided to roast them and create a new soup recipe. I am so glad I did because it’s super yummy and now I’ll have a bunch of lunches in the freezer. I love cumin and if you do to then you should try this one and DO NOT back off because you see chili powder in the recipe. I swear it packs no heat, just adds a nice tasty smokey flavor and works great with the cumin! If you have a real aversion, just leave it out! Let me know how you like it if you try it! Just an aside…with all soups, feel free to add shredded chicken, grilled chicken or more sautéed veggies when serving! I often do, especially zucchini noodles!img_7222

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    add stock…

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    add roasted veggies & beans…

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    blend…

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    I added zucchini noodles and basil…

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    Roasted Heirloom Carrot Cauliflower White Bean Soup

    Ingredients:

    • 1-2 tablespoons oil (I used coconut oil)
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 1 medium onion, chopped*
    • 2 lb. bag organic heirloom carrots, peeled and cut in half
    • 12oz. bag cauliflower florets
    • 8 cups low sodium chicken or vegetable stock
    • 2-14 oz. cans white beans, rinsed and drained
    • 2 cloves garlic, minced
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • salt & pepper to taste

    *I like to buy the mirepoix (carrot, celery, onion already chopped s it’s a huge timesaver and one of my favorite cheats!

    Directions:

    Preheat oven to 450 degrees

    Place heirloom carrots and cauliflower on baking sheet and spray vegetables generously with oil of choice (I used coconut oil spray)

    Place in the oven for 35 minutes.

    While the veggies are roasting, heat oil in a dutch oven or large soup pot over medium heat.

    Add mirepoix (chopped carrots, celery, onion).

    Saute on medium for 5-7 minutes.

    Add Garlic, chili powder, cumin and salt & pepper and mix well.

    Add stock and roasted vegetable along with beans and increase heat to bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes.

    Using and immersion blender (I love my Cuisinart one and it wasn’t expensive), blend the soup until it’s smooth but not too much that it has no texture. I like to blend mine so that there is some texture and body to it, but if you like your soup silky smooth then keep blending!

    Spoon into bowls, top with some fresh herbs (I had basil) and parmesan cheese and enJOY!

    xo

     

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