Carrot-Cauliflower with Tarragon Recipe

Carrot-Cauliflower with Tarragon Recipe

Carrot-Cauliflower with Tarragon Recipe

This is one of our most popular soups and is great to serve
to even your most difficult-to-please guests. It combines with
animal protein and grain entrees. Make enough to have for
several meals. It disappears quickly in our families.


  • 1 Tbsp. organic, unrefined coconut oil, ghee or butter
  • 1 head of cauliflower, chopped
  • Approximately 4 cups carrots, chopped
  • 1 large onion, chopped
  • 3 Tbsp. fresh tarragon, chopped, or 1 Tbsp. dried (or to taste)
  • Water to cover
  • Sea salt or Herbamare (just enough to bring out a delicious taste)
  1. In a soup pot, melt oil and then add tarragon if using it dried.
  2. Add onion, sautéing until translucent.
  3. Add carrots, cauliflower and water (also add tarragon if using fresh).
  4. Simmer until tender (approximately 25 minutes)
  5. In blender, purée.
  6. Return to soup pot, adding sea salt or Herbamare.
  7. Simmer for 10 minutes and serve.

This is a very elegant soup and is excellent with animal
protein meals such as grilled salmon steak. Everyone loves it!

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