Carrots and Cauliflower Soup
Nothing beats a warm bowl of soup, and this Carrots and Cauliflower Soup is perfect for that. It’s packed with veggies, tastes great, and is super easy to make.
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Carrot and Cauliflower Soup is an easy and tasty dish, great for any time of the day. Whether you want a quick lunch or a filling dinner, this soup works perfectly.
It’s packed with healthy carrots and cauliflower, full of vitamins and nutrients, making it a great choice to warm you up on chilly days.
Do you need more ideas? Check out this Weight Watchers Copycat Panera Broccoli Cheddar Soup or this Instant Pot Hamburger soup.
Why you will love carrots and cauliflower soup
- Flavorful and Satisfying: The carrots’ natural sweetness goes perfectly with cauliflower’s mild, nutty flavor. .
- Simple Ingredients: You only need a few simple ingredients to make this soup. Fresh veggies and pantry staples come together for an easy, healthy meal.
- Quick and Easy to Prepare: This soup takes less than 30 minutes to make. Whether you’re a beginner or a seasoned cook, it’s simple to whip up.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Olive Oil: Olive oil is the base for our soup, providing a rich start that enhances the flavors of the vegetables. Use extra-virgin olive oil for the best results.
- Onion: I prefer to use yellow onion or sweet onion to make soup.
- Garlic: Fresh garlic will give you the best flavor. However, the jarred minced garlic.
- Carrots: Carrots are the main ingredient in this soup, providing natural sweetness and a gorgeous orange hue.
- Cauliflower: A head of cauliflower complements the carrots wonderfully.
- Vegetable Broth: Vegetable broth serves as the liquid base for the soup. I used store-bought but if you have homemade use that instead.
- Dried Thyme: A touch of dried thyme adds an earthy note to the soup.
- Salt and Pepper: Seasoning is key. Adjust these to suit your taste buds.
- Fresh Parsley: Just before serving, fresh parsley adds a burst of color and freshness.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Add the diced onion to the pot and saute until tender.
Step 2: Add the minced garlic to the Onions.
Step 3: Add the carrots and cauliflower to the large pot.
Step 4: Pour in the vegetable broth and water, then add the dried thyme.
Step 5: Bring the mixture to a boil and heat for 20-25 minutes.
Step 6: Use an immersion blender to blend the soup until smooth.
Storage
Leftovers – Store any leftover soup in an airtight container. It will keep well in the refrigerator for up to five days.
Freezing – For longer storage, freeze the soup in a Ziploc bag or airtight glass container. It can be frozen for up to three months.
Reheating – Reheat the soup on the stove over low heat, stirring occasionally. Add a little vegetable broth or water to reach your desired consistency if the soup thickens too much.
Wendy’s Tips
- For an extra creamy version, add a splash of coconut milk toward the end of cooking. This will give the soup a velvety texture and a hint of tropical flavor.
- Add a dash of red pepper flakes or curry powder for some heat. These spices complement the sweetness of the carrots and the earthiness of the cauliflower beautifully.
- Top the soup with fresh parsley, green onions, or a dollop of plain yogurt.
What To Serve With Carrot Cauliflower Soup
Crusty Bread – Nothing pairs better with a warm soup bowl than a crusty bread slice. It’s perfect for dipping and adds a satisfying crunch. Try toasting up this Beer Bread.
Green Salad – A simple green salad with a light vinaigrette complements the rich flavors of the soup. It’s a great way to add some fresh greens to your meal. Try this Antipasto Chopped Salad
FAQs
Frozen carrots and cauliflower can be used in place of fresh ones. Just be sure to adjust the cooking time, as frozen vegetables may cook faster.
If you don’t have an immersion blender, you can use a regular blender. Blend the soup in batches to avoid overfilling the blender, and be cautious with hot liquids.
Carrots and Cauliflower Soup
Equipment
- large pot
- Immersion Blender
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion Large, chopped
- 2 garlic cloves minced
- 4 carrots Large, peeled and chopped
- 1 cauliflower Medium head, cut into florets
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- Salt and pepper to taste
- parsley for garnish optional
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chopped carrots and cauliflower florets to the pot, stirring to combine with the onion and garlic.
- Pour in the vegetable broth and water, then add the dried thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and/or black pepper, if desired.
Notes
- For an extra creamy version, add a splash of coconut milk toward the end of cooking. This will give the soup a velvety texture and a hint of tropical flavor.
- Add a dash of red pepper flakes or curry powder for some heat. These spices complement the sweetness of the carrots and the earthiness of the cauliflower beautifully.
- Top the soup with fresh parsley, green onions, or a dollop of plain yogurt.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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