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Roasted Cauliflower Soup

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms




1 Large Head of Cauliflower cut into florets

5 TBSP of Carrington Farms Organic Ghee, melted

1 large yellow onion, thinly sliced

4 cloves of garlic peeled and thinly sliced

3 cups chicken stock

1 can full fat coconut milk

salt and pepper to taste


For Fried Sage):

1 bunch of sage leaves separated

¼ cup Carrington Farm Organic Ghee



  1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl add cauliflower florets, 3 TBSP of the melted ghee, salt and pepper. Toss.
  2. Spread cauliflower onto a large baking sheet to form a single layer and place into the oven for 45-50 minutes until cauliflower is browned.
  3. Once the cauliflower is finished heat remaining 2 tablespoons of ghee in a large pot and add onions and garlic and sauté for 3-4 minutes, add roasted cauliflower, chicken stock and season with salt and pepper.
  4. Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
  5. Remove from the heat and stir in coconut milk then carefully add all of the contents to a blender. Blend until smooth and serve garnished with fried sage leaves (instruction below)
  6. OPTIONAL: For fried sage, heat ghee in a small skillet over medium heat until hot and add sage (3-4 leaves at a time) and let fry for 4-5 seconds and place on a paper towel to drain, season with salt.