Carrot and Cauliflower soup with Roasted Beet Sandwiches

I love a soup that's good both hot and chilled and that has a million vitamins but doesn't taste like it. I had plans to make a carrot soup then decided to thicken it with cauliflower instead of cream. I threw in a sweet potato, because why not? We could all use the vitamins we can get! I made a big batch of this soup yesterday and served it with roasted beet, goat cheese, and arugula sandwiches. All three of us loved it, but I think Jacob preferred it cold for lunch today (with leftover barley salad thrown in for good measure).



Ingredients:
10 medium unpeeled carrots, chopped
1 head of cauliflower, chopped
1 sweet potato, peeled and chopped (optional)
1 large yellow onion, chopped
2 garlic cloves, diced
1 tsp chopped oregano
1 tbsp chopped parsley
enough stock to just cover vegetables, about 6 cups
salt and pepper to taste


(prepping the ingredients ahead of time is the best way I can cook with a Jacob around!)

Directions:
1. Over medium heat, in a large pot, sautee onions in olive oil until lightly golden, about 4-5 minutes. Add garlic, oregano, parsley, salt, and pepper. Cook about two minutes, stirring constantly.

2. Add sweet potatoes and cook about three minutes. Add in carrots and sautee for five minutes, stirring constantly.

3. Add in stock, to just cover the vegetables. Bring to a boil, then turn heat down to a simmer. Simmer for 25 minutes, until carrots and sweet potatoes are fork tender.

4. Add chopped cauliflower, simmer ten more minutes.

5. Using an immersion blender, carefully puree the soup in the pot. Alrenately, you can transfer the soup (carefully!) to a blender and puree in batches.

6. Simmer for another 5-10 minutes, turn off heat and let soup sit for a few minutes before serving.

You can add cream to thicken it more, if you'd like, but I kept the soup itself pretty light and vegan (then topped it with a bit of goat cheese). This soup is really great warm with some toast as well as cold! Enjoy!