|1||medium head of cauliflower, about 8 cups (2 L)|
|1||carrot, coarsley chopped, about 1 cup (250 ml)|
|1 tbsp||(15 ml)||butter, melted|
|2||cloves garlic, minced|
|1 tsp||(5 ml)||dried thyme leaves|
|About 4 cups||(900 ml to 1 L)||no-salt added or regular chicken or vegetable broth|
|1 tbsp||(15 ml)||grainy Dijon mustard|
|1 cup||(250 ml)||milk|
|freshly ground pepper|
|1/4 cup||(60 ml)||coarsley chopped fresh dill|
|ground sumac or coarsely grated lemon zest (optional)|
- Preheat oven to 425 F (220 C). Break cauliflower into medium-sized florest. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20-30 minutes, turning half way, until vegetables are tender. Removed about 1/2 cup (125 ml) florets. Cut into smaller pieces to garnish soup.
- Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 ml) broth. Simmer gently for 5 minutes until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7-10 minutes until vegetables are very tender. Stir in milk. Discard bay leaf.
- Cool soup slightly. Puree in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.