Ingredients:

• 1 – Cauliflower cut into florets
• 1 cup – chopped Carrots
• 2 Cloves – garlic, chopped
• 2 tbsp – Olive oil or Ghee
• 1/2 tbsp – Cumin seeds
• 2 cups – Chicken broth
• 1 – Bay Leaf
• 1 cup – non-fat Cream

Method:

1. Pre-heat the oven to 400 degrees F.
2. Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
3. Remove from oven and cook the cauliflower mixture in the chicken broth and added bay leaf for 20 minutes.
4. Throw away the bay leaf.
5. Puree the ingredients in a blender, adding the cream slowly until the soup is liquefied and is a good consistency.
6. Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold.

Recipe courtesy of Myra