Creamy Cauliflower and Carrot Soup

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium carrots, peeled and shredded or chopped
• 3 green onions, finely chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk or heavy cream (optional for creaminess)
• 2 tablespoons butter or olive oil
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for flavor)
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Sauté the Vegetables:
   • Heat the butter or olive oil in a large pot over medium heat.
   • Add the diced onion and garlic. Sauté until the onion becomes translucent.
   • Add the shredded or chopped carrots and cook for another 2-3 minutes.
2. Cook the Cauliflower:
   • Add the cauliflower florets to the pot.
   • Pour in the vegetable or chicken broth and bring to a boil.
   • Reduce the heat to low and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
3. Blend the Soup:
   • Using an immersion blender, puree the soup until smooth (or leave it slightly chunky, depending on your preference). If using a standard blender, blend in batches and return to the pot.
4. Add Creaminess (Optional):
   • Stir in the milk or heavy cream and heat gently (do not boil) to make the soup creamy.
   • Season with salt, black pepper, and paprika.
5. Serve:
   • Ladle the soup into bowls and garnish with chopped green onions, parsley, or dill.

Enjoy this hearty and nutritious soup as a light meal or a warm starter!