Creamy Roasted Garlic Cauliflower Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Carrots
  • 4 cups Cauliflower
  • 2 Of garlic, bulbs
  • 1/2 tsp Rosemary
  • 2 Small or 1 large white onion
  • 1/2 tsp Thyme

• Canned Goods

  • 3 1/2 cups Vegetable stock

• Baking & Spices

  • 1 Salt and pepper

Found on runningonrealfood.com

Description

Ingredients

• 2 bulbs of garlic
• 2 small or 1 large white onion, diced
• 2 carrots, peeled and chopped
• 4 cups chopped cauliflower
• ½ tsp thyme
• ½ tsp rosemary
• 3.5 cups vegetable stock
• salt and pepper, to taste

Directions

• Preheat oven to 400 degrees.
• Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle ¼ tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
• Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
• Add the cauliflower, stock and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
• Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
• Carefully pour into a blender an mix until smooth and creamy.
• Season with salt and pepper.