Healthy Cauliflower Carrot Soup

I made this soup with the intention of entering it into a soup competition on Instagram. I followed a similar idea from my recipe for Butternut Squash Soup but, of course, core ingredients here was cauliflower and carrots.

For me, soup is the perfect comfort food. It’s warm, easy to eat, easy to prep ahead of time, easy to pack, and delicious cold or hot (usually). Here’s what I do: cauliflower soup

Cauliflower Carrot Soup
1 head of cauliflower
Baby carrots or carrots
1/2 onion
1/2 apple
1 bay leaf
Salt & pepper
Coconut milk

In a pot sautée chopped onions and garlic clove until translucent. Add 1 cup chopped carrots (I used baby carrots & actually didn’t chop them at all). Add 1/2 chopped apple. Add cauliflower florets and pour in water until most everything is covered. Sprinkle in salt and pepper, add bay lead and 1/4 tsp of paprika. Bring to a boil and let simmer until cauliflower and carrots can be pierced with a fork. Add more water if liquid level gets too low. Let cool. Find and remove the bay leaf. Add mixture (in batches if you have to) to a blender and blend until smooth. Add in 1/2 cup unsweetened coconut milk as you blend the mixture. Add more seasoning (salt/pepper/paprika) to taste.

If you make it, let me know what you think of it! Happy healthy cooking!