This Roasted Cauliflower and Carrot Soup is rich in flavor, low in calories, and absolutely delicious. Made with fragrant roasted cauliflower, carrots, and garlic, this soup is so thick and creamy, you’ll hardly believe there’s no cream in it!
Place cauliflower, carrots and garlic on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to fully coat.
Place vegetables in the oven and cook for 30, stirring them halfway. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add flour, whisking it to make it smooth with the butter. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
Add 3/4 of the vegetables into the pot and use an immersion blender to purée until the soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine. Serve in bowls and enjoy!