this soup is so thick and creamy… almost meaty in texture. adding the element of both fresh and sun-dried tomatoes gives a salty, almost briny- flavor, and smoky depth.
you can steam the vegetables first, if you like, but roasting them adds another great layer of flavor. if you like, you can double the vegetables for roasting and save some for another night. that’s what i did – i doubled and roasted the cauliflower/onion combination, then froze half for a second batch!
you won’t believe how easy it is to whip up in your high-speed blender, or even a regular blender if you don’t have one.
you know you want to make it. like now. here’s the recipe!
- 1 whole cauliflower
- 1 sweet onion, peeled and quartered
- 1/4 cup walnut oil, divided
- 1 cup water
- 1/2 inch fresh ginger, peeled
- 1 pint grape tomatoes
- 1 cup baby carrots
- 2-4 sun dried tomatoes, soaked
- salt and pepper to taste
- 1/2 teaspoon dried thyme, plus extra for garnish
- Preheat oven to 425 degrees.
- Cut cauliflower into large chunks, approximately the same size as onion pieces.
- Place onion and cauliflower in roasting pan and drizzle with half of walnut oil (may substitute olive oil).
- Season with salt and pepper, and roast 20 minutes.
- Place roasted vegetables with remaining ingredients in high-speed blender in order listed.
- Beginning at low speed, quickly accelerate to high speed.
- Blend 2-4 minutes, or until hot and steam puffs from vented lid.
- Serve sprinkled with coarse salt and dried thyme.
- Special note: for using a regular or hand-held stick blender, Simmer vegetables with one cup vegetable broth. Carefully transfer in small batches to a blender or use a hand-held stick blender to blend until creamy.
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