0.5 lb carrots
peeled & chopped
0.5 lb cauliflower
roughly chopped
2 stalks celery
roughly chopped
0.5 shallot
chopped
0.5 lemon zest
0.5 fresh lemon juice
1 tsp tumeric
½ tsp ground ginger
1.5 cps chicken stock
0.5 cp heavy cream
salt
to taste
2 Tbsp evoo
blender
or food processor
Instructions
Step 1
Toss carrots, cauliflower and shallot with olive oil and lightly salt.
Step 2
Bake on a sheet pan @ 400 for 35-40 minutes. (Until fork tender, not mush)
Step 3
Lemon juice, zest, chicken stock and tumeric into the blender with roasted veg.
Step 4
Blend until smooth.
Step 5
Taste to adjust salt, add heavy cream and pulse to blend.