Appetizers / Soups / Salads

Creamy Cauliflower Carrot Soup (my version) is for Dinner.

Creamy Cauliflower Carrot Soup (my version) takes several minutes to prepare.

Creamy Cauliflower Carrot Soup (my version) takes 40 minutes to cook.

Creamy Cauliflower Carrot Soup (my version) makes 4 servings.

The ingredients for Creamy Cauliflower Carrot Soup (my version) are:

Cauliflower, raw, 1 head, medium (5-6" dia) (remove)
Carrots, raw, 2 small (5-1/2" long) (remove)
Garlic, .25 tsp (remove)
Olive Oil, 1 tbsp (remove)
*McCormick GrillMates Montreal Steak Seasoning, .50 tsp (remove)
Water, tap, 6 cup (8 fl oz) (remove)
*beef bullion cube, 3 serving (remove)

Here is how you make Creamy Cauliflower Carrot Soup (my version):

Preheat oven to 400 ?F. Line a baking sheet with foil or parchment paper and set aside.Cut the cauliflower into florets and the carrots into 1″ pieces. Transfer both to a large mixing bowl and add olive oil, garlic, ? teaspoon salt and ? teaspoon steak seasoning mix. Toss to coat evenly.Arrange the vegetables in a single layer on the baking sheet and roast in the oven for 30-35 minutes, until the vegetables are tender and the cauliflower is slightly golden. Flip the pieces once halfway through cooking.Add the vegetables (minus 1 tablespoon of chopped carrots, for garnish), water, and bullion cubes to a large pot. Bring to a boil, then lower heat and simmer for 5 minutes, stirring until the bullion cubes are dissolved.Then puree soup with a blender or food processor in batches until smooth.Top with 1 tablespoon of the roasted carrots, a sprinkle of parsley, and enjoy.Serving Size:?4 servings

The nutritional information for Creamy Cauliflower Carrot Soup (my version) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 80.0

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 992.5 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 4.3 g
• Protein: 3.1 g

The dietary needs meet for Creamy Cauliflower Carrot Soup (my version) is Vegetarian