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Roasted Cauliflower and Carrot Soup

Roasting vegetables brings out so much flavour compared to boiling.

This is very low carb and big on flavour.

Course Appetizer, Lunch, Soup
Cuisine Central Asia, Mediterranean
Keyword Chicken Stock, Ground Coriander, Roasted Carrots, Roasted Cauliflower, Turmeric, Yellow Onion

Ingredients

  • 3 TBSP olive oil, divided 0 CHO
  • 2 cups (240 gr) yellow onion, roughly chopped 20 CHO
  • 1 cup (120 gr) carrots, roughly chopped 7.8 CHO
  • 1 small (500 gr) head of cauliflower, trimmed and chopped 13.2 CHO
  • 1 tsp. salt, divided 0 CHO
  • ½ tsp. pepper, divided 0 CHO
  • ½ tsp ground coriander 0 CHO
  • ½ tsp. turmeric 0 CHO
  • 900 ml box of chicken stock 0 CHO
  • Parsley or chives to garnish 0 CHO

TOTAL CHO 41 CHO

  • TOTAL WEIGHT 1406 GRAMS
  • 41 CHO DIVIDED BY 1406 GRAMS = .029 CHO/GRAM
  • ¼ CUP = 60 GRAMS (.029 CHO x 60 GRAMS) 1.74 CHO/1/4 CUP
  • ½ CUP = 120 GRAMS (.029 CHO x 120 GRAMS) 3.48 CHO/1/2 CUP

Instructions

  1. Pre heat oven to 400.
  2. Line a baking sheet with aluminum foil and place chopped carrots and cauliflower flowerets on the foil. Drizzle 2 TBSP of olive oil, ½ tsp. salt and ¼ tsp. pepper on the vegetables. Toss with 2 spoons so oil mostly covers the vegetables.
  3. Roast for 20 minutes in the oven.
  4. Meanwhile drizzle the remaining TBSP of olive oil in a medium stock pot and sauté onions for about 7 minutes, without browning.
  5. Remove cauliflower and carrots from the oven and add to the onions in the stock pot.
  6. Add chicken stock, remaining ½ tsp. salt, ¼ tsp. pepper, coriander and turmeric.
  7. Bring stock to a boil, reduce heat and simmer covered for 20 minutes until vegetables soft.
  8. Cool stock enough to place in blender and puree in 3 or 4 batches.
  9. Refrigerate if not serving immediately.
  10. Rewarm when ready to serve.
  11. Garnish with parsley or chives.