Cold Carrot Cauliflower Soup

2 tablespoons olive oil
1 bay leaf
1/2 yellow onion, chopped
1 bag baby carrots
1/2 small head of cauliflower, (about 2 cups) chopped
1 teaspoon salt
white pepper, to taste
3-4 cups vegetable broth
Juice from half a lemon

1. Sauce the onion and bay leaf in the olive oil over medium heat in a large sauce pan until onion is translucent, about 5 minutes. Add the carrots, cauliflower, salt, pepper, and broth. Bring to a boil, reduce heat, cover partially, and simmer until carrots are soft, about 20 minutes.
2. Remove bay leaf. Add lemon juice and blend using a stick blender until smooth. If it’s too thick add a little more broth or some water. Taste and add more salt, pepper, or lemon juice, to your liking. Drizzle with a little yogurt, if desired. You can eat it hot, or refrigerate it and enjoy it cold.