Dinner Tonight: Cauliflower-Cheddar Soup Recipe

• 1 large potato, peeled, and diced
• 1 large cauliflower, stems removed and florets separated
• 1 medium carrot, peeled and chopped
• 3 garlic cloves, peeled
• 1 1/2 cups onion, chopped
• 1 1/2 teaspoon salt
• 4 cups water
• 2 cups grated cheddar
• 3/4 cup milk
• 1 teaspoon fresh dill
• 1/2 teaspoon caraway seeds
• Black pepper

1. Set aside two cups of the cauliflower florets, and then add the rest to a large pot with the potato, carrot, garlic, onion, salt and water. Turn heat to high and bring to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 15 to 20 minutes. Puree this soup in batches in a blender. Return the soup to the pot.
2. Meanwhile, place the remaining cauliflower florets in a steamer basket set above boiling water. Steam those until tender, about 8 minutes.
3. Add the steam cauliflower to the pot along with the cheddar, milk, dill, and caraway seeds. Season to taste with black pepper and salt. Serve.

potato, cauliflower, carrot, garlic, onion, salt, water, cheddar, milk, fresh dill, caraway seeds, black pepper

Taken from www.seriouseats.com/recipes/2010/03/cauliflower-cheddar-soup-recipe.html (may not work)