Fall has set in and it feels like all I want to do is eat warm food and sleep. It's little wonder -- autumn's energy is about grounding, turning inward and resting. Thus, eating seasonal ground or root vegetables support our bodies the most during this season--think daikon, turnips, carrots, cauliflower, garlic, mustard greens. Our recipe here includes a few of these ingredients. Best of all, it's simple...

Creamy Cauliflower and Carrot Soup

1/2 head of cauliflower, finely chopped
2 large carrots, finely diced
1 large onion, finely diced
4 cups of vegetable or chicken broth
3 large cloves of garlic, peeled and halved
2 T olive oil
1 large pinch of Original or Toasty Weeger Spice
salt to taste (optional)

In a large stockpot, heat olive oil over medium heat. Add onions and a pinch of salt. Cook on low-medium for about 5 minutes or until soft and translucent.

Add carrots, plus another pinch of salt (optional), stir and cook 5 to 7 minutes or until softened.

Add cauliflower and garlic, another pinch of salt, and stir to incorporate into the mixture. Cover and let cook for another 8 to 10 minutes or until cauliflower is very tender.

Add stock and cook for 5 to 10 minutes to allow flavors to infuse.

Remove from heat and let cool for a few minutes.

Ladle mixture in a blender less than halfway and cover the top with a kitchen towel rather than the blender’s lid. Puree for about one minute. Pour puree into a separate vessel and keep working in batches. Ladling in batches prevents a hot explosion!

Ladle soup into serving bowls and add a pinch of Weeger Spice as a finishing touch.