Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into florets
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 medium carrots, chopped (approx. 1 cup / 120g)
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil, divided (60ml, divided)
  • 6 cups vegetable broth (1.4 liters)
  • ½ cup heavy cream (120ml)
  • Salt and freshly ground black pepper to taste
  • ¼ cup toasted slivered almonds (30g), for garnish
  • Optional: Fresh chives, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets, onion, carrots, and garlic with 3 tablespoons of olive oil, salt, and pepper on the baking sheet.
  2. Roast for 25-30 minutes, or until cauliflower is tender and slightly browned. Stir halfway through.
  3. While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  4. Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  5. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth.
  6. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
  7. Ladle into bowls, garnish with toasted slivered almonds and fresh chives (if using), and serve immediately.