Carrot and Cauliflower Soup

This had a great flavor and texture!  Very nice served with Salad with Walnuts and Cranberries.

Sorry no picture as of now, I made this a while ago and forgot to take one.



Ingredients

1 Onion, diced
2 Garlic cloves, diced finely
1 Tbsp Olive Oil
2 Cups Carrot, chopped/diced
6 Cups Cauliflower, chopped
1tsp ground Turmeric
2 tsp ground Cumin
3 Cups Vegetable stock (Better Than Bouillon)
1/2 Cup Parsley, chopped (Optional)
Salt
Pepper

Directions

In a large pan on medium heat, fry Onion and Garlic in Oil for 5 minutes, or until Onion has softened.
Add Carrot and Cauliflower and cook for 3 minutes.
Add Turmeric and Cumin and cook for 2 minutes.
Add Vegetable stock (Better Than Bouillon) and simmer for 10-15 minutes or until Carrot and Cauliflower are tender.
Remove from heat and stir in Parsley, Salt and Pepper.

Use your Stick Blender or regular blender to puree the soup.
*If you are using a regular blender, blend hot soup in small batches as the soup will expand in your blender and make a huge mess otherwise!

I served with Salad with Walnuts and Cranberries.

Thanks to Paleo Cooking for this recipe.
This recipe has been changed from it's original form and amounts by Halie.