Creamy Cheezy Cauliflower and Carrot Soup

First of all I want to thank each and every one of you who took the time to write a sweet and thoughtful comment, or an email about poor old Volvo. Those emails made me smile, and they gave me so much support in a time when I was feeling pretty low. I really appreciated the advice you all had to offer, it gave me the confidence to know that I would just *know* how and when to do the right thing.

For now I am happy to say he is doing really well. The pain medication is working wonders and he is even hopping around the yard a bit, with our help of course. We are careful never to make him move because the vet said that would just increase his pain, but if he wants to we will help him along. Other than that he is eating really well, enjoying his daily massages, and he seems happy and content. I will keep you all updated.

As you can imagine the past few days have been emotionally exhausting and I haven’t been able to sleep too well. In times like this it is almost as if my body is too tired to chew, and the thought of having to digest a big heavy meal is too much for me. So, I turn to soup.

Creamy, gently flavored, vegetable packed soup. It couldn’t be any easier or more delicious. This beautiful orange soup gets a wallop of vitamins and minerals from all of the healthy veggies like cauliflower, carrots, celery and onions. Garlic and turmeric are great for you too and they lend a depth of flavor (and beautiful color!) to the dish, while the lemon lightens everything up and brings together all the flavors.

CCCC Soup
1 yellow onion, diced
3 cloves garlic, diced
4 ribs of celery, diced
3 large carrots, diced
1 head of cauliflower, chopped
1 and 1/2 liters of water
olive oil for drizzling
salt and pepper
1 Tbsp turmeric
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
juice of 1 lemon
1/2 cup nutritional yeast

- In a drizzle of olive oil in a large soup pot on medium heat saute the onion, celery and carrots for 15 minutes

- Season with salt and fresh cracked pepper, add the garlic and cauliflower and continue cooking for another 20 minutes

- Add the water, bring to a boil, and reduce heat to barely simmering

- Add a bit more salt and pepper, the bay leaf, thyme, turmeric and oregano and cook for 30 minutes, until everything is soft and very tender

- Remove from heat, remove the bay leaf, and allow to cool a bit. Blend until smooth with your hand mixer, food processor, or blender

- Add the juice of 1 lemon and the nutritional yeast. Serve garnished with a bit of chopped carrot.