Creamy Cauliflower Carrot Soup (Printable Version)
Smooth puree of cauliflower and carrots with vibrant spices. A comforting, light meal for all dietary needs.
# What You'll Need:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
2 garlic cloves, minced
04 -
1 small head of cauliflower, chopped (approximately 3 cups)
05 -
3 large carrots, peeled and sliced
06 -
4 cups low-sodium vegetable or chicken broth
07 -
Salt and freshly ground black pepper to taste
→ Seasonings (Optional)
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon turmeric or paprika
→ Finishing Touches
10 -
1/4 cup unsweetened plain Greek yogurt or light cream (optional, for garnish)
11 -
Fresh herbs such as parsley, chives, or thyme, chopped (for garnish)
# Steps To Follow:
01 -
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and sauté for 1 minute until aromatic.
02 -
Incorporate the sliced carrots and chopped cauliflower into the pot. If using, add ground cumin and turmeric or paprika, along with salt and pepper. Pour in the low-sodium broth and bring to a boil. Reduce heat, cover with a lid, and simmer for 20 minutes until the vegetables are tender.
03 -
Remove from heat. Using an immersion blender, puree the mixture directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender for pureeing, then return to the pot.
04 -
Taste and adjust seasoning if needed. Ladle the hot soup into bowls. Optionally, swirl in Greek yogurt or cream and finish with a sprinkle of fresh chopped herbs before serving.
# Notes and Tips:
01 -
For an appealing presentation, serve in white bowls with a swirl of yogurt or cream and fresh herbs. The natural sweetness of carrots balances the earthiness of cauliflower, making this soup naturally delicious without added sugar.
02 -
The soup can be prepared in advance and gently reheated, making it suitable for meal prep or entertaining.