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Spiced Carrot Cauliflower Soup


During the winter in Jersey when the temperature drops, our menu changes into a different array of soups.  Using either our homemade chicken broth or those procured at The Brothery.  A soup is a great way to eat more vegetables than you can imagine.  Also if drinking broth from a cup isn’t your thing like our friends at Brodo, then combing stock in your soup is a great way to get all those great nutrients.  The combination of carrot and cauliflower topped with nutmeg give this soup a pumpkin taste that will have you coming back for more…at least Dana did!

From our kitchen to yours, Bennett


3 tablespoons grass fed butter
1 large yellow onion
4 garlic cloves minced
4 cups of chicken stock
1 head of cauliflower, chopped into smaller floret
5-6 medium sized carrots, peeled and chopped into 1” pieces
6.75 ounces of Native Forest coconut milk (1/2 a standard can)
½ cup of water (depends on how thick you want your soup)
2 teaspoons ground nutmeg
1 teaspoons ground clove
1 tablespoon olive oil (optional topping)
2 ounces goat cheese (optional topping)
Sea salt and pepper to taste


In a 5 quart or larger pot (cast iron pan recommended), sauté the onions and garlic in butter for about 5 minutes
Add the cauliflower, carrots, chicken stock and water to the pot.  The vegetables do not need to be completed submerged but close.
Cover the pot and allow cooking for 15 minutes
Add the spices and coconut milk and cook for an additional 5 minutes
Transfer ingredients to a Vitamix blender or use an immersion blender inside the pot (Note: We have much smoother soups using a high speed blender than using the immersion blender)
Pour into bowls or put back into the pot if not serving immediately
Top with additional nutmeg, goat cheese and olive oil

Serves 4


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