Easy Carrot and Cauliflower Soup Carrot Gazpacho
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 3 1/2 cups chopped white or yellow onions
- 2 lb carrots; peeled, trimmed and chopped into 1" pieces
- 4 1/2 cups cauliflower florets (1 medium head of cauliflower)
- 8 cups vegetable broth
- 1/4 tsp cayenne pepper (optional)
- 3/4 cup buttermilk
- 1/2 cup chopped red onion
- 2-3 green onions; trimmed and chopped
- 2 tbsp fresh basil; chopped
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp lemon juice
Instructions
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