Cauliflower Carrot Ginger Soup
this creamy, dairy free soup is filled with an array of refreshing flavors to satisfy both your taste buds and your tummy!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Soup
- 2 tbl coconut oil
- 1 each onion chopped. I used a red one which gave it a sweet flavor
- 2 cloves garlic minced
- 1 head cauliflower cored and chopped
- 1 bunch carrots chopped
- 1 inch organic fresh ginger peeled and grated
- 4 cups chicken (or vegetable) stock
- 1 can coconut cream
Brussels Toppings
- 6-8 heads Brussels sprouts thinly sliced
- 1 tbl extra virgin olive oil
- 1 pinch pink Himalayan salt
Apples topping
- 1 ea Apple cored, quartered and diced into small pieces
- 1 tbl extra virgin olive oil
- Salt and black pepper to taste
Soup
Saute over medium high heat (or in your InstaPot) the onion and garlic in the coconut oil till the onion is soft and starting to brown, about 5 minutes
Add the cauliflower, ginger and carrots and cook for about 4 minutes
Add the stock and simmer till veggies are soft. About 30 minutes. If you're using an InstaPot, seal and manual cook for 15 minutes
Add the coconut cream and cook for about 3 minutes
Put the soup into your high speed blender and blend till creamy. Reserve some of the liquid at first till you see how thick you want it.
Pour into bowls, put the Brussels and Apple on top and enjoy!
Toppings
For the Brussels: Heat the oven to 375 degrees F. Mixed the sliced Brussels sprouts with olive oil and salt on a baking pan or cookie sheet. Bake for 10 minutes till brown on the edges and crispy
For the Apples: Heat the oil in a saute pan over medium high heat. Put in the apples and saute for about 5 minutes, till starting to brown. Season with salt & pepper