Carrot and Cauliflower Soup

When my friend Krista first introduced me to this, it sounded slightly disgusting... but, like a good friend, I tried what she made me.  I'm hooked!  It's the equivalent of tomato soup and grilled cheese on a rainy day!  Just be careful... you might finish the entire batch in one sitting.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 3 large carrots, peeled and chopped (a bag of baby carrots works, too)
• 4 cups water
• 2 cloves of garlic
• 1/2 white onion, chopped
• 1/2 tsp ginger
• Sea salt and pepper to taste

In a large pot, bring water to boil.  Add carrots, cover, and cook for 5 minutes.

Add cauliflower, cover, and cook for additional 8 minutes, until cauliflower is almost tender.

Add onions and garlic, cook additional 5 minutes until onions begin to get clear.

Remove from heat, and add ginger. Stir.

Puree in blender until creamy.

Add salt and pepper to taste.

Krista used Jane's Krazy Mixed Up Salt and Pepper.  Unfortunately, I haven't been able to find it here, but a sea salt and peppercorn mill work just fine.

Enjoy!

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