Description
This creamy cauliflower carrot soup is the ultimate comfort food, made with tender carrots, puréed cauliflower, vegetable broth, cream, and warming seasonings. It’s nourishing, comforting, and perfect for an easy lunch or dinner.
Ingredients
- 1 1/2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons flour
- 3 cups (720 ml) low-sodium vegetable broth, plus more if needed
- 1 small cauliflower head (1 lb / 450 g), cleaned and cut into florets
- 5 medium carrots (12 oz / 350 g), peeled and sliced
- 1/4 cup (60 ml) cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1/2 tablespoon lemon juice, or more to taste
- 2 tablespoons chopped parsley
Instructions
- Heat the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4 minutes. Stir in the minced garlic and cook for 1 minute.
- Add the flour and stir to form a rough paste. Cook for 2 minutes, stirring frequently.
- Gradually stir in the vegetable broth and cream, whisking for about 1 minute until combined.
- Add the cauliflower florets, sliced carrots, cayenne pepper, salt, black pepper, and thyme. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.
- Turn off the heat and let the soup cool slightly. Purée about 2 cups of the vegetables in a blender or food processor, then return them to the pot. Alternatively, use an immersion blender to purée some of the soup. For a yellow, creamy soup, blend only the cauliflower and leave the carrots unblended.
- Stir in the lemon juice, chopped parsley, and ground nutmeg. Taste and adjust the seasoning, adding more lemon juice, cayenne pepper, or salt if desired.
- Add extra vegetable broth if you prefer a thinner soup. Serve warm with crusty bread, freshly ground black pepper, and grated Parmesan, if desired.
Notes
- The recipe yields about 5 cups of soup, or approximately 1 1/4 cups per serving.
- Ingredient quantities are based on weighed vegetables. If you use extra carrots or a larger cauliflower, adjust the broth and seasoning as needed.
- Adding more carrots may make the soup taste more strongly of carrots.
- For a yellow, creamy soup, purée only the cauliflower rather than the carrots.
- Add extra vegetable broth to thin the soup to your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: Vegetarian