Guest Blog: Roasted Carrot + Cauliflower Cheddar Soup
Hi there, Carrots’n’Cake readers!
My name is Allison, and I blog about my experiences as a new runner who is trying to lose weight by eating whole foods at Eat Clean Live Green. I try to eat local and sustainably raised foods, and I love to come up with healthy recipes that are both easy on the wallet, and taste great too. I’m really excited to guest post on here on Carrots’n’Cake, I’m such a fan of Tina’s healthy and balanced lifestyle.
This is one of my favorite recipes; the combination of the bright orange colour and the addition of the cheese at the very end make the soup seem like it’s much more indulgent than it really is. 
Roasted Carrot + Cauliflower Cheddar Soup
Serves 4
Ingredients
One head cauliflower, chopped
4 C carrots, chopped
1 large onion, chopped
1/2 T minced garlic
2 T canola oil
1 T Trader Joes 21 Seasoning Salute or Mrs. Dash Seasoning Blend or similar
900 mL organic chicken (or vegetable) broth
1/2 C finely shredded reduced-fat cheddar cheese
Directions
Preheat oven to 400*.
Combine cauliflower, carrots and onion in a large bowl. Add garlic, oil and seasoning. Stir to combine.
Spread vegetable mixture out onto cookie sheet(s). Roast in oven for 20 minutes.
Combine roasted vegetables with broth in slow cooker.
Cook on low 6-8 hours, or on high for 4 hours.
Using an immersion blender, puree the vegetable/broth mixture. Alternatively, working in batches, puree the mixture in a blender.*
Distribute into bowls and top each bowl with 2 T shredded cheddar.
*If you’re using a blender, be careful when taking the lid off. The mixture will be really hot, and under pressure!
I hope you enjoy!
Thanks Tina, for the opportunity to guest post!
Food Makes Fun Fuel — October 9, 2009 @ 7:38 pm
That soup sounds so nice and hearty yet wholesome and light. Nice recipe!
Tamara — October 9, 2009 @ 7:53 pm
I like to make pureed carrot soups, but I haven’t tried roasting the vegetables before. I bet it brings out a wonderful natural sweetness.
Cynthia (It All Changes) — October 9, 2009 @ 7:57 pm
Yeah Allison! I’m so happy to see you guest posting. I hate cauliflower but I like that it doesn’t look like I’ll taste it. Now to convince Hunni of the same thing
Katie — October 9, 2009 @ 8:09 pm
Yay Allison! Great recipe and wonderful guest post : )
Trish (GirlatGym) — October 9, 2009 @ 8:11 pm
Roasted veggies, in any form, are the best thing ever!!! Plus, now is the perfect time of year for soup.
Pam — October 9, 2009 @ 9:34 pm
Your soup looks really good!
Emily (Emily Eats and Exercises) — October 9, 2009 @ 11:23 pm
That looks great – I put the ingredients on my grocery list already – it’ll be on the menu for next week. Thanks for the idea.
Diana — October 10, 2009 @ 3:03 am
That looks awesome and yummy.
Great post Allison!
Jenna — October 10, 2009 @ 9:32 am
looks great! thanks for the guest post
jenna
Love it or Hate it | Eat Clean Live Green — October 10, 2009 @ 11:36 am
[...] out my guest post on Carrots’N’Cake for one of my favourite soup [...]
Angie — October 10, 2009 @ 4:52 pm
Great post, Allison!
Soup looks delicious!
Warm Soup for a Rainy Day « Emily Eats and Exercises — October 13, 2009 @ 10:31 pm
[...] decided to try out this recipe from Allison’s guest post at Carrots n’ [...]
Not Enough Hours « Emily Eats and Exercises — October 19, 2009 @ 3:06 pm
[...] I heated up some leftover Roasted Cauliflower and Carrot soup. [...]
Favourites | Eat Clean Live Green — January 14, 2010 @ 11:38 am
[...] previously posted a Roasted Vegetable version of this soup as a guest post on Carrot’s N Cake, but decided to bulk up the soup with some white beans for some protein. It turned out [...]