Carrots and Cauliflower Soup
Discover the perfect comfort food with our Carrots and Cauliflower Soup recipe. This creamy soup is easy to make and packed with flavor.
Servings: 4 Servings
Calories: 118kcal
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.
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1175mg | Potassium: 673mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10701IU | Vitamin C: 76mg | Calcium: 67mg | Iron: 1mg