Roasted garlic, carrot and cauliflower soup from Whitewater Cooks with Passion (page 54) by Shelley Adams

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Notes about this recipe

  • averythingcooks on November 23, 2025

    This is quite good but I did have to change the order a bit. I was sure my cauliflower was not soft enough after the roast to puree (florets too big?) but didn't want to leave the pan in any longer so I added all the roasted veg + the liquids to the onions etc & simmered until everything was really tender. Then into the blender & the result was a beautifully coloured, very smooth soup. She does not specify a can size for the coconut milk (even I can buy 2 different sizes) but as I was making a 1/2 recipe, I used a small can. I replaced the honey with candied jalapeno brine (lovely hit of sweet with heat) & even after that, we liked it better with some chipotle hot sauce. I also suggest a seasoning check at the end as we thought it needed more salt & pepper. We will have no problem eating this all week for lunch.

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