ROASTED CAULIFLOWER & DILL SOUP

Roasted Cauliflower & Dill Soup image

Found on tastespotting.com -- http://www.blue-kitchen.com/2008/11/19/a-big-warm-bowl-of-comfort-roasted-cauliflower-and-dill-soup/ ...The "I" referred to is not actually ME, I just cut and pasted the directions from that website! I used dried dill, didn't measure it... my measurements were very inaccurate, so I'm sure it would be a lot better if followed exactly. It was good, anyway. I used Pam instead of the olive oil, and chicken flavored consomme for the broth.

Provided by brokenburner

Categories Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

6 cups cauliflower florets
3 carrots, peeled and cut into bite-sized chunks
olive oil
fresh ground black pepper
1 medium yellow onion, chopped
3 garlic cloves, chopped
3 cups chicken broth (or 3 cups vegetable broth)
2 cups water
1/3 cup fresh dill, chopped
salt

Steps:

Preheat oven to 400ºF. Using a knife and your hands, break cauliflower head into bite-sized florets and place in large bowl. Peel and slice carrots and add to bowl. Drizzle vegetables with olive oil and toss to coat. Spread into a single layer in a large roasting pan [or onto a large baking sheet with a rim] and season with pepper. DON'T add salt at this point; your broth will probably add plenty. Roast vegetables in the middle of the oven until tender and golden brown, stirring occasionally, for about 25 to 35 minutes [mine took the full 35]. Remove from oven and transfer back to the bowl you used earlier. The soup can be made a day ahead up to this point; cool vegetable slightly, then cover and refrigerate.
If you're making it right away, peel and chop onion and garlic while the cauliflower mixture roasts. When it's ready, heat a large, heavy pot or dutch oven over a medium flame. Add a tablespoon of olive oil and sauté onion until softened and translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cauliflower mixture to pot, along with broth and water. Bring to a boil and reduce heat to low to let soup simmer 20 minutes or so.
Toward the end of this time, carefully ladle out 3 cups of cauliflower and broth and purée it in a food processor or blender. Avoid puréeing carrots with the cauliflower and broth. I do this partly to maintain the soup's pale, creamy color and partly because you want the sweetness of the carrots to be isolated bites as you eat the soup, and not to add an overall sweet flavor to it.
Return the purée to the soup pot and stir to blend. Remove from heat, stir in the fresh dill and adjust seasoning with salt. Serve.