Carrot and Ginger Soup with Roasted Cauliflower offers an incredible triad of flavors that entice the palate and soothe the soul.
Carrot and Ginger Soup with Roasted Cauliflower

Carrot and Ginger Soup with Roasted Cauliflower
Recipe type: Soups
Cuisine: American
Serves: 16
  • 2 pounds cauliflower
  • 1/2 Cup olive oil
  • 2 1/2 Tablespoons fresh thyme, minced
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 2 Quarts fresh carrot juice
  • 1 Cup fresh ginger juice
  • 2 2/3 Cups unsalted butter, chilled, cut
  1. Cut cauliflower into small florets.
  2. Heat large ovenproof skillet over medium heat; add olive oil then cauliflower. Toss gently in oil. Sprinkle with thyme and a good pinch of salt and pepper. Transfer to preheated oven at 400 degrees F; cook until tender and nicely browned, 18 to 20 minutes.
  3. Meanwhile, combine carrot and ginger juices in saucepan; heat to boil.
  4. Decrease to medium heat; whisk in butter a few pieces at a time to make a creamy soup. Season to taste.
  5. To serve, form mound of cauliflower in shallow soup bowls; ladle soup around.

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