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!
Posted by: Tina 14 comments
Posted in: guest blogger, recipe
on Oct 9th, 2009 at 7:38 pm
That soup sounds so nice and hearty yet wholesome and light. Nice recipe!
on Oct 9th, 2009 at 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.
on Oct 9th, 2009 at 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
on Oct 9th, 2009 at 8:09 pm
Yay Allison! Great recipe and wonderful guest post : )
on Oct 9th, 2009 at 8:11 pm
Roasted veggies, in any form, are the best thing ever!!! Plus, now is the perfect time of year for soup.
on Oct 9th, 2009 at 9:34 pm
Your soup looks really good!
on Oct 9th, 2009 at 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.
on Oct 10th, 2009 at 3:03 am
That looks awesome and yummy.
Great post Allison!
on Oct 10th, 2009 at 9:32 am
looks great! thanks for the guest post
jenna
on Oct 10th, 2009 at 11:36 am
[...] out my guest post on Carrots’N’Cake for one of my favourite soup [...]
on Oct 10th, 2009 at 4:52 pm
Great post, Allison!
Soup looks delicious!
on Oct 13th, 2009 at 10:31 pm
[...] decided to try out this recipe from Allison’s guest post at Carrots n’ [...]
on Oct 19th, 2009 at 3:06 pm
[...] I heated up some leftover Roasted Cauliflower and Carrot soup. [...]
on Jan 14th, 2010 at 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 [...]