3-4carrots, peeled and sliced(I cut into about 1 inch chunks)
2yellow onions, diced
3-4clovesgarlic, minced
2tablespoonscoconut oil
1-2tablespoonsground turmeric
3cupsvegetable broth
2tablespoonsrice wine vinegar
1cupplain Greek yogurt
2teaspoonssalt
pepper, to taste
cilantro, olive oil, and roasted chickpeas (optional for topping)
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.
