Golden Cauliflower Soup with Roasted Paprika Carrots

Golden Cauliflower Soup with Roasted Paprika Carrots

prep 10 mins

cook 25 mins

total 35 mins

author shevy @ slimming eats

yield 4 servings

Ingredients

· 1 head of cauliflower, broken into florets

· 1 onion, finely chopped

· 2 cloves of garlic, crushed

· 2 tsp of freshly grated ginger root

· 2 tsps of turmeric

· 1 tsp of cumin

· pinch of cayenne

· 3.5 cups of chicken or vegetable stock

· 1/2 cup (120ml) of light coconut milk - 4 syns

· salt and black pepper to taste

· cooking oil spray

· fresh chopped coriander

· For the carrots:

· 3 carrots, sliced into discs

· pinch of paprika

· sea salt

· 1/4 cup of apple juice - 1.5 syns

Instructions

1. Preheat oven to 200c/400f

2. Add the carrots to a bowl, add the paprika, salt and apple juice and toss to coat.

3. Spread on a baking tray lined with parchment paper and spray over the top with cooking oil spray.

4. Bake in the oven for approx 20 minus until golden and tender.

5. While the carrots are roasting.

6. Spray a large saucepan with cooking oil spray

7. Add the onion and fry until translucent. Add in the garlic and ginger and fry for a further minute

8. Add in the turmeric, cumin, and pinch of cayenne, plus a little bit of the stock and stir until well combined and almost like a paste.

9. Stir in the cauliflower florets and then pour in the stock, bring to a boil and then simmer approx 15 mins until the cauliflower is soft.

10. Add it all to a blender and blend until smooth

11. Add back to the pan and stir in the coconut milk till creamy and smooth.

12. Season as need with salt and black pepper.

13. Serve topped with the roasted carrots.