Cauliflower and carrots are delicious when blended into a comforting soup, making for a filling and warm meal on a cold day. By blending the veggies, they are instantly disguised. Soups are also great for freezing so you can have a meal on hand for days when you are running short on time.
Heat olive oil in a large pot on the stove over medium heat.
When hot, add onions and carrots. Cook, stirring until onions are softened. About 5 minutes.
Add potato, cauliflower, cumin, garlic powder, and salt. Cook for 1 minute to toast the spices.
Add broth (the liquid should be almost covering the vegetables). Bring to a boil.
Reduce heat to medium low and simmer for 15 to 20 minutes or until potatoes are tender when you pierce them with a fork.
Place soup into a blender or food processor and puree until smooth. You may need to do this in 2 batches.
Add lemon juice, and adjust seasoning to taste. Serve.
To make this recipe into a meal, add some cooked chicken or canned chickpeas.
