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This Moroccan Carrot and Cauliflower Soup lays no claims to culinary authenticity, but incorporates some the spices that most often appear in Moroccan cuisine (cumin, ground ginger, cayenne, and coriander).. If you want it. Add the garlic and ginger and fry for a further 30 seconds.
Add in the carrots, cauliflower and stock, bring to a boil, then cover, reduce heat and simmer for 20-25 minutes, until all vegetables are softened. Allow to cool slightly and then ddd to a blender (or use a stick immersion blender) and blend until smooth. Stir in onion and garlic and cook until onion is translucent, about 5 minutes.
Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables. Cook Onion, Celery and Carrot – Cook onion, celery and carrot.
Saute for about 5 minutes. Add Cauliflower and Garlic – stir in the cauliflower and garlic and cook another minute. Stir in Beans, Broth, Thyme and Parmesan Cheese Wedge – add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low. In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon.
Cover and simmer until the vegetables are tender, 30 minutes. Meanwhile, in a saucepan, melt the remaining butter. Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot. Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).
Put the mixture and cashews into a high-powered blender or food processor and blend until creamy. In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes.
Add cauliflower and parsley and stir to combine. Add the cauliflower, carrot and all of the vegetable broth and simmer over medium heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
Stir in the nutritional yeast. Scoop half of the soup into a blender. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter.
Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting. Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Remove the soup from the heat.
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