Creamy Cauliflower Carrot Soup with Tarragon
This silky smooth cauliflower soup is bursting with flavour and incredibly easy to make— just roast, blend, and serve!
Ingredients
- 1-2 tbsp olive oil
- 400 g cauliflower or one small head of cauliflower, leaves removed
- 100 g carrot or one medium sized carrot
- ½ onion
- ½ head of garlic
- 1 ½ tsp ground cumin
- 1 tsp ground ginger
- 500 ml vegetable stock (or 2 cups)
- 160 ml canned coconut milk (or ⅔ cup)
- 100 g cannellini beans (canned in water, drained) (or ½ cup)
- 2 sprigs of tarragon, chopped
- 2 slices of sourdough, to serve (optional)
- sea salt flakes and cracked pepper
- extra-virgin olive oil, to serve
Instructions
- Preheat the oven to 200°C/400°F. Chop the cauliflower into florets and the carrots about the same size. Peel and slice the onion halve in half again and place everything onto a lined baking tray. Slice the top of the garlic head off so that the tops of the cloves are exposed (do not slice the root side). Peel off any loose layers, but make sure all the cloves are still intact. Place onto the baking tray (cut-side down). Drizzle everything with olive oil and toss with ground cumin, ginger, salt and pepper. Place the tray in the preheated oven for 25 minutes or until the vegetables are tender and lightly browned. Flip half way through for even cooking (keep the garlic cut-side down).
- While the vegetables are cooking, toast your sourdough. Once it’s lightly toasted, slice into small cubes, drizzle with olive oil and add a pinch of salt. Place on a baking tray under the high-heat grill setting (this setting is referred to as “broil” in the US). Toast until extra crunchy. If gluten-free, be sure to use gluten-free bread instead of sourdough.
- Add the stock, coconut milk, and canned cannellini beans (drained and rinsed in water) to a pan. Simmer on low heat until ready to blend.
- When the vegetables are done in the oven, squeeze out all the garlic cloves— be careful, it’s hot! Use about half of the garlic head and save the rest for later (see notes). Add to a blender, along with the rest of the roasted ingredients. Pour the stock, coconut milk, and beans straight from the pan into the blender. Blend until silky smooth! (Never use a completely sealed blender for hot food— it needs some ventilation to release hot steam.) Do a quick taste test and add more salt if needed.
- Pour the blended soup into bowls and top with fresh chopped tarragon and the crunchy sourdough. Season with cracked pepper, sea salt flakes, and a drizzle of extra-virgin olive oil. Enjoy!
Notes
Store the leftover roasted garlic in an air-tight container in the fridge topped with olive oil for freshness for up to one week. Alternatively, store in the freezer for 1 month.
If using a large garlic head (e.g. garlic is much larger in the US), then slice it in half and add both halves to the baking tray.