Use a nice heavy bottom pot, use a touch of extra virgin olive oil and throw in some diced organic carrots. Sauté.

Add little bit of kosher salt and black pepper.

Throw in the roasted shallots. Roast shallots by tossing them up with some extra virgin olive oil, some salt and black pepper and roast them at 375 degrees and then peel them.

Add 1 tbsp of dried herb mixture.

Just sauté the onion and throw in the roasted cauliflower. Roast cauliflower were cooked identically as roasted shallots.

Add 4 cups of low sodium chicken broth and ¼ cup of organic heavy cream.

Cook for about 25 minutes until the carrots and cauliflowers are tender.

Puree down the soup using a hand blender.

It’s nice, thick and hearty. Garnish with a few pieces of chive and some black pepper.