serve 6
Ingredients
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 large carrots, chopped
- ½ medium head cauliflower, chopped
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 6 cups low-sodium vegetable broth
- ⅛ tsp salt
- Black pepper to taste
Instructions
- In a soup pot, heat 1 Tablespoon oil over medium heat.
- Add onion and garlic, stirring occasionally until softened, about 3 minutes.
- Stir in carrots and cauliflower, along with salt and remaining olive oil. Add turmeric and cinnamon. Cook about 5 minutes, stirring frequently.
- Cover vegetables with broth. Place lid on pot, and bring to a boil over high heat. Reduce heat to maintain a lively simmer, and cook until vegetables are very tender, about 30 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree the soup in a blender in batches.
- Serve hot or cold in a small bowl. Top each serving with black pepper. Enjoy!