carrot, cauliflower, and caraway soup

Adapted from The Everything Gluten-Free Cookbook. Serves four to six.

• 1 lb. cauliflower florets, rinsed
• 1 lb. carrots, peeled and cut into 1" pieces
• 4 c. chicken broth
• 1 t. caraway seeds
• juice of 1/2 lemon
• 1 T. finely grated orange zest
• salt and pepper to taste
• 1 c. soy milk
• 1/2 c. chopped fresh parsley for garnish
• 1/2 c. snipped fresh chives for garnish

Boil the cauliflower and carrots in the broth with caraway seeds, lemon juice, orange zest, salt, and pepper, until tender, about 15-20 minutes.

Cool, then puree with immersion blender until smooth. Season to taste. Add soy milk.

Reheat but do not boil. Serve, garnished with herbs.