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Soup, Carrot & Cauliflower
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| 1 Tbsp | olive oil |
| 1 | yellow onion |
| 1/2 head | Cauliflower, chopped |
| 5 | Carrots, chopped |
| 1/8 tsp | Red pepper flakes |
| 2 tsp | Lemon zest |
| 1 tsp | Cumin |
| 2 c | stock |
| water | |
| Salt | |
| pepper | |
| 3/4 c | plain yogurt or nondairy sub, divided |
Green onion finely chopped for decoration
Heat oil over med heat.
Cook onion 5 min till tender.
Add next 7 ingredients.
Bring to boil.
Cover, reduce heat & simmer 30-40 min.
Carrots should be very tender.
Purée with hand blender or in batches using blender.
Blend in 1/2 c of yogurt
If serving cold, cover & refrigerate 2-24 HR.
To serve, top with a spoonful of yogurt & sprinkle with green onions.
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