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!
