| 8 cups | [2 L] | cauliflower, trimmed and cut into florets |  |
| 1 | [1] | potato, peeled and diced into 1/2 inch (1.5 cm) cubes | |
| 1 tbsp | [15 mL] | CRISCO® Canola Oil | |
| 1 | [1] | onion, chopped | |
| 2 | [2] | cloves garlic, finely chopped | |
| 1 tbsp | [15 mL] | fresh ginger, finely chopped | |
| 1 tsp | [5 mL] | cumin | |
| 6 cups | [1.5 L] | vegetable, chicken stock or water | |
| 1 cup | [250 mL] | Regular, 2% or Fat Free Carnation® Evaporated Milk | |
| | | salt and pepper to taste | |
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Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper.
Place cauliflower and potatoes on prepared baking sheet. Bake for 30-35 minutes until cauliflower starts to brown and soften. Reserve.
Heat oil in large saucepan or stock pot. Cook onion, garlic and ginger 3-5 minutes until soft. Add cumin, cook for 30 seconds. Add stock, potatoes and cauliflower. Bring to a boil, lower heat, cover and simmer for 15 minutes.
Pureé soup in blender, food processor or with an immersion blender. Return to pot. Add 1 cup (250mL) Carnation Evaporated Milk. Heat, taste and season with salt and pepper.
Makes 6-8 servings
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