I know the word ‘cauliflower’ will send children across America scrambling for the door, but I have a secret: they don’t ever have to know about the cauliflower lurking in this delightful soup. Chances are, even you won’t be able to detect it. The cauliflower simply adds creaminess, body, and lots of nutritional value (especially vitamin C, folate, and fiber). The carrots and tarragon take care of the flavor and appearance departments.
Please do give this soup a try. It’s simple, creamy, and so good for you. Appropriate for almost every occasion–whether it’s a casual, family-style meal or a dinner party–this soup is sure to please. When I’m not feeling like eating meat, I serve this soup alongside my favorite Kale and Aduki Beans recipe. Other times, I just grill some chicken and prepare veggies to go with it. Dark, leafy greens, cabbage, or brussel sprouts are good choices. I even eat leftover soup for breakfast with my eggs or home-made Turkey Breakfast Sausage, since hydration is so important in the mornings.
For more information on the health benefits of cauliflower, go here. For info on carrots, check out this link. This recipe is generally appropriate for those with blood sugar problems or Candida issues, although some experts recommend avoiding carrots in the early stages of stamping out a severe Candida infestation.
Tarragon Carrot-Cauliflower Soup
(slightly adapted from a recipe in The Body Ecology Diet by Donna Gates)
1 tablespoon virgin, unrefined coconut oil
1 large onion, chopped
4 cups coarsely chopped carrots (I generally cut my carrots into 2-inch segments)
1 medium to large head of cauliflower, washed, trimmed, and chopped
1/4 cup chopped fresh tarragon or 4 teaspoons dried tarragon
Herbamare or sea salt to taste
Begin by heating a dutch oven or other large soup pot over medium-high heat. Warm the oil, then add the onion and saute until tender.
Add the carrot pieces and cauliflower chunks to the pot and add enough water to just cover the vegetables. Also toss in the tarragon.
Bring the soup to a boil, reduce heat, and simmer until the vegetables are very soft (cooking time will depend on the size of the vegetable pieces).
In batches, puree the soup in a blender and return to the pot. Season to taste with Herbamare or sea salt (and extra tarragon, if you wish). If the soup is too thick for your taste, you can also add a little water at this point.
It’s very important to use only a standing blender or a very good immersion blender. Most immersion blenders will not puree this soup sufficiently, so you’ll end up with a grainy texture. Not good! The texture should be perfectly velvety and smooth.
Also, although you’re welcome to use chicken or vegetable stock, in my opinion, it does not add much to the soup’s flavor. This is one instance where plain water is just fine.
Finally, if you have an exceptionally large head of cauliflower, just add a few more carrots to keep the flavors balanced. This is not a precise endeavor.