This soup, though simple to make, has a lush and velvety texture that belies its humble beginnings. And the color, a gorgeous shade of pale orange, is comfort for the eyes. You can intensify the flavor with grated fresh ginger, or other herbs and spices of your choice, but the plain version, with fresh dill, was just what I was looking for. I accompanied the soup with avocado spread on crackers.
Creamy cauliflower and carrot soup
- 1 large head cauliflower, cut into large pieces
- 2 very large carrots, peeled and cut into chunks
- 1 quart water (or enough to come just to the top of the vegetables)
- 1/2 teaspoon salt (or more to taste)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Sucanot or sweetener of your choice
- lots of freshly ground black pepper
- fresh dill, parsley or cilantro
- Place veggies and water in cooker and bring to pressure.
- Turn heat down a little and cook five minutes.
- Turn off heat and wait for pressure to come down.
- With an immersion blender, purée the soup in the pot. If you don't have an immersion blender, blend the soup in two batches in a regular blender. Blend until completely smooth and velvety. If too thick, thin with low-sodium vegetable stock.
- Add lemon, sweetener, salt and pepper. Check seasonings. Garnish generously with dill and serve.