Creamy Carrot/Cauliflower Soup -- perfect for when full liquids are allowed or anytime after that!
Ingredients:
1 T. each butter and olive oil
1 bag frozen diced onion (I'm too lazy to chop them myself!)
1/4 t. ground ginger
1/8 t. ground nutmeg
1 lb. carrots, peeled and sliced
1/2 head cauliflower, washed and broken into florets (this is what makes it creamy!)
8 cups chicken broth
the zest from 1 orange
1 c. orange juice
salt & pepper
Melt butter and oil in large pot over low heat. Add onions and cook for 15 minutes until wilted. Add ginger and nutmeg, cook for 1 minute.
Add carrots, cauliflower, broth and orange zest. Bring to boil, reduce heat and simmer, partially covered for 25-30 minutes. Remove from heat and allow it to cool somewhat.
Puree in batches in a blender, return to pot. Add orange juice, salt and pepper. Reheat over low heat.
(Fresh snipped chives make a great garnish when past liquids stage.)
I don't have the nutritional breakdown on this, but it's supposed to make 8 servings.
Yummy soup recipe 
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