The soup was tasty. My sister and I had it for lunch yesterday (the roasted carrot and I forgot to take a photo). Did I tell you I work with my sister? She's my boss. Lucky me :: she's super nice.
Inspired by two recipes from The Best Recipe by Cooks Illustrated, I made my own versions of carrot and cauliflower soup. The batches were small, as I just used the quantity of veggies I had on hand. I don't think you can mess these up. There's lots of room for improvisation. I roasted my veggies ahead of time (tossed with olive oil and salt and roasted at 425 for about half an hour).
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Roasted Carrot Soup
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1 bag or so of roasted baby carrots
1 roasted onion (this was in chunks)
2 tablespoons white wine
2 cups chicken stock
1 teaspoon salt
pepper
pinch of fresh nutmeg
1 cup soy milk
2 teaspoons minced mint leaves
Heat ingredients, allowing flavors to mingle. Puree with immersion blender (thanks for the recommendation Jen) until smooth.
That's it!!
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Roasted Cauliflower Soup
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Approximately 1 head of roasted cauliflower
1 roasted onion
2 tablespoons white wine
2 cups chicken stock
1 teaspoon salt
pepper
1 teaspoon coriander
1 cup soy milk
Heat ingredients, allowing flavors to mingle. Puree until smooth.
Enjoy!
