This is such an easy way to throw together dinner on a cool evening. If you have a Vitamix this can be done in as little as 15 minutes. Add some quality protein, such as wild caught salmon or grass-fed beef and dinner is complete. Note that you can always vary the spice. I used rosemary this time since I had fresh on hand.
1 tbsp organic, unrefined coconut oil
1 head of cauliflower, chopped
4 cups of carrot, chopped
1/2 large onion, chopped
3 tbsp fresh, chopped or 1 tbsp dried tarragon (or other spices)
Water or bone broth to cover
In a soup pot warm oil and then add tarragon (if using dried). Add onion, sauté until translucent. Add carrots, cauliflower and water (add tarragon if fresh). Simmer until tender (approximately 25 minutes). In a blender, puree. Return to soup pot, adding sea salt. Simmer for 10 minutes and serve.
If you have a Vitamix, you can steam carrots and cauliflower, then add all to Vitamix on soup setting.