Paleo Roasted Cauliflower Soup
ghee (or fat of choice)
3 heads cauliflower, core removed sliced to 1/2 inch thin
12 cloves garlic
3 carrots, peeled and cut into 2-3 inch pieces
3 medium onions, minced
3 quarts broth/stock (veggie or chicken will work well)
salt, pepper and hot sauce to taste
Preheat oven to 400 degrees. Foil line and grease (with ghee or fat of choice) several pans or sheets and spread cauliflower over the pans. Take a small square of foil, add ghee and garlic. Wrap and seal the garlic and ghee into the foil. Place on one of the sheets. Place carrots onto one of the sheets. Brush the veggies with ghee and sprinkle with salt. Cook in oven until golden brown or cauliflower just starts to burn. Turn the veggies every 20 minutes. Total cooking time will take anywhere from 45 minutes to an hour.
In a large stock pot melt ghee over medium heat. Add onion, and saute until translucent. Add roasted veggies. Add broth/stock. Bring to a simmer and allow to cook for 10 minutes. Using an immersion blender blend the soup until its smooth and creamy. Salt, pepper and hot sauce to taste. (If you do not have an immersion blender you can also blend this soup in a traditional blender, you will just have to do it in batches). Serve and enjoy!