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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, heat oil over medium heat. Add onion and garlic; cook for about 5 minutes or until onion is tender. Stir in cauliflower, carrots and cumin. Add broth. Bring to a boil; reduce heat. Cover and simmer about 20 minutes or until cauliflower is very tender. Remove from heat; cool slightly. Using a slotted spoon, set aside 1 1/2 cups of the vegetables.
Transfer half of the remaining mixture to a blender or food processor. Cover and blend or process until smooth. Transfer to a bowl. Repeat with the remaining broth mixture. Stir in the reserved 1 1/2 cups vegetables, the half-and-half (or cream) and lime juice; heat through. Season to taste with salt and pepper.