Cauliflower Carrot Soup

                   This is a recipe I made prior to the point of starting a science experiment in the fridge with forgotten cauliflower and carrots.  You've got your carrot soup recipes, your cauliflower soup recipes, so why not go and combine them both into one.

                    I seem to be in a soup making mood lately.  Soup is my safety net for when I really don't want to cook much.  With school in full swing, and laundry piling up, and the tiniest one just into everything, all of my time seems to be getting all used up really quickly.  So for me the maybe 20 minutes of actual prep time and stirring, soup has become a dinner savior.  It is also satisfying on a cool night, of which we are having more of.



Ingredients

1. 1 1/2 Cup chopped carrots
2. 1 Cauliflower
3. 1 medium sweet onion (Diced)
4. 2 Tbl unsalted butter
5. 2 Tbl flour
6. 4 Cups low sodium chicken broth, or vegetable broth
7. 1 tsp salt
8. 1/4 tsp pepper
9. 1/2 Cup half and half
10. 1/8 tsp nutmeg

Finely chop the carrots and cauliflower in a food processor.

In a large pot, melt the butter on medium heat and add the onions.  Stir for about 5 minutes or until the onions are translucent.

Sprinkle the flour over the onions and stir for 3 minutes.

Then add the chicken broth.  Stir in the cauliflower and carrots and spices.  Let it cook for 30 minutes on low after the broth has come to a boil.

Then puree the soup and add the half and half.  Taste for seasoning.

The soup is a great color for the fall.