Carrot and Cauliflower Soup

I made a few changes to the original recipe, adding coconut milk and fennel.

1 tbsp of extra virgin olive oil
1/2 a head of cauliflower, cut into florets
1 bunch of fresh spring carrots, washed, trimmed, unpeeled, cut into 2 inch pieces
1 fennel bulb, cut into squares
1/2 medium yellow onion, cut into squares
1/2 tsp ground cumin
1 tsp course sea salt
1/2 cup coconut milk

Saute onions, fennel, cauliflower and carrots in large nonstick pot. add cumin and salt towards the end when vegetables look cooked through, about 15 minutes. Add coconut milk and 5 cups of water. Simmer soup for half an hour until vegetables are very soft and break up under the slightest pressure.

Either with a hand blender or regular blender, puree the ingredients until creamy and smooth.

I topped off the soup with some white truffle oil and sprigs of cilantro. Serve with warm, crusty French bread and sweet butter.