2 tablespoons olive oil

1 leek, cut in half lengthwise, then cut across into 1/4-inch cubes (approximately 2 cups)

2 medium size carrots, peeled and cut into 1/4-inch cubes (approximately 1 cup)

2 cloves garlic finely minced (approximately 2 teaspoons)

1/2 teaspoon ground nutmeg

1 teaspoon minced ginger

1 head cauliflower, cored, cut into small florets (approximately 6 cups)

5 – 6 cups reduced-sodium vegetable stock

2 tablespoons lemon juice, from approximately half a lemon

1 cup warm milk (low-fat, whole or cream for richer consistency) (optional)

as needed, kosher salt

as needed, freshly ground black pepper

Method:

1.   In a medium heavy bottom pot or Dutch oven over medium – low heat, add oil and allow to heat for 1 minute.

2.   Add shallots and while occasionally stirring, allow to sweat without obtaining color and until translucent, approximately 3 – 4 minutes.

3.   Add carrots and allow to cook until heated through and slightly softened, approximately 3 – 4 minutes.

4.   Add garlic, and allow to cook until fragrant, approximately 30 seconds – 1 minute.

5.   Add nutmeg and ginger, stirring until just combined.

6.   Add cauliflower, stock and lemon juice stirring to combine. Bring to a boil then reduce to simmer, partially cover and cook until cauliflower and carrots are tender, approximately 15 minutes.

7.   Working in batches, puree in a heatproof nonreactive blender adding milk or cream (if using) halfway through until smooth. Alternatively, an immersion blender can be used directly in the pot.

8.   Adjust seasoning with salt and pepper and serve while hot.

Kitchen Note: To make this dairy free, simply omit the milk. The soup is naturally creamy in texture but the milk or cream adds a “richer” flavor and texture.