Carrot Cauliflower Soup with Pomegranate Seeds

Get through the cold weather with a warm, soothing bowl of soup. This creamy carrot cauliflower soup is beautiful to look at and delicious to eat. Hearty and flavourful with a Moroccan-inspired blend of spices. 

Serves 6

INGREDIENTS

• 1 Cauliflower
• 3 carrots
• 1 Sweet Potato
• 2 Leeks
• 1 Shallot
• 1 Lime
• 1 Pomegranate
• 1 Litre Vegetable Broth
• Coconut Oil
• Coconut Cream
• Cumin
• Coriander
• Paprika
• Parsley
• Cayenne
• Salt

INSTRUCTIONS

1. Heat some coconut oil in a frying pan on medium heat.
2. Roughly chop the shallot and leeks, throw into the pan, and fry until golden.
3. Chop the carrots and sweet potato into sizable chunks.
4. Add to the pan and fry until soft.
5. Meanwhile boil the vegetable broth and reduce to simmer.
6. Pour the liquid over the vegetables.
7. Break apart the cauliflower head and add to the pan.
8. Season with spices and a pinch of salt.
9. Slice the lime in half and squeeze the juice over the vegetables.
10. Allow to cool for a few minutes.
11. Meanwhile slice the pomegranate in half.
12. Hold the pomegranate in the palm of your hand over a bowl.
13. Use a wooden spoon to whack the shell and allow the seeds to drop into the bowl.
14. Pour the soup into a food processor, and blend until smooth.
15. Serve in a bowl with a dollop of coconut cream and handful of pomegranate seeds.