Chilled Cauliflower And Carrot Soup With Ginger

Name: Chilled Cauliflower And Carrot Soup With Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 to large white carrots, thickly sliced (I got 1 ½ cups); 710 milliliters cauliflower florets plus 1 cup of sliced stalk (I used a paring knife to peel outer layer of thick skin and did not use the thick stems from the leaves); 355 milliliters chicken stock; 6 servings Finely chopped chives, for garnish OR finely chopped cilantro stem and leaves, for garnish; 237 milliliters cream; 59 milliliters dry white wine; 1 Tbsp generous Tbsp minced fresh ginger (from about a 1” piece); 2 Tokyo negi onions (can substitute leeks), washed thoroughly and sliced (white parts only, greens reserved for another use); 6 servings sea salt; 2 Tbsps unsalted butter; 0 teaspoons white pepper

Chilled Cauliflower And Carrot Soup With Ginger is a gluten free, primal, and vegetarian soup. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 241 calories, 4g of protein, and 19g of fat. This recipe serves 6. It will be a hit at your Autumn event. A mixture of tokyo negi onions, pepper, generous tbsp ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.