Carrot-Cauliflower Soup

 

A great vegan, oil free soup.

 

Ingredients:
1 cauliflower head, chopped
4 large carrots, chopped
1 large onion, chopped
1 tbsp dried tarragon (3 tbsp if fresh)
1 celery stick, chopped
2 garlic cloves
½ tsp cumin
Pepper and salt to taste

Directions:
You do not need to finely chop all the veggies, since you will puree them. Start by boiling 4-5 cups of water in a kettle- this will help speed up the cooking process. In a soup pot add 1 cup of boiling water along with tarragon and onion. Cook until translucent. Add the carrots, celery, cauliflower and cover with more boiling water. Lower heat and simmer for 40 minutes. Season with salt, pepper and cumin. Remove from stove and add the garlic. Puree the soup with an immersion blender and serve.

Note: You may add ghee, butter or oil when possible. In that case, cook the onion in oil/butter, then follow all the instructions as above.