FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 4 hours |
| Servings |
servings
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Ingredients
- 1 head cauliflower, cut into florets
- 3-4 carrots, peeled and sliced (I cut into about 1 inch chunks)
- 2 yellow onions, diced
- 3-4 cloves garlic, minced
- 2 tablespoons coconut oil
- 1-2 tablespoons ground turmeric
- 3 cups vegetable broth
- 2 tablespoons rice wine vinegar
- 1 cup plain Greek yogurt
- 2 teaspoons salt
- pepper, to taste
- cilantro, olive oil, and roasted chickpeas (optional for topping)
Ingredients
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Instructions
- In a large crock pot, add in cauliflower florets, carrot, onion, and garlic. Add in garlic, coconut oil, turmeric, broth, and rice vinegar. Stir to combine. Cook over high heat for 4-5 hours or until carrots are tender.
- When vegetables are tender, transfer to a blender to puree. Add additional water/broth as needed. Puree until smooth. When well combined, add in Greek yogurt and blend for an additional 1-2 minutes. Add salt and pepper to taste.
- Serve hot and top with desired toppings or extra greek yogurt.
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