🥣 Creamy Cauliflower Carrot Soup

Description

This velvety soup combines the mild nuttiness of cauliflower with the natural sweetness of carrots for a cozy, comforting bowl of goodness. Infused with onion, garlic, and a touch of cream, it’s smooth, flavorful, and perfect for chilly days. Light yet filling, this soup can be enjoyed as a starter or paired with crusty bread for a wholesome meal.

Ingredients

• 1 small head of cauliflower, cut into small florets
• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• 1 cup milk or cooking cream
• 2 tablespoons flour (optional, for thickening)
• 2 tablespoons butter or oil
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Prepare Vegetables: Wash and chop the cauliflower into florets. Grate the carrot, and finely chop onion and garlic.
2. Sauté Base: In a large pot, heat butter or oil over medium heat. Add onion and garlic, sauté until fragrant and translucent (about 3–4 minutes).
3. Add Vegetables: Stir in carrot and cauliflower, cooking for 4–5 minutes.
4. Add Broth & Simmer: Pour in broth, bring to a boil, then reduce to a gentle simmer. Cook for 15–20 minutes, until cauliflower is tender.
5. Blend: Use an immersion blender (or transfer to a regular blender in batches) to puree until smooth.
6. Creamy Finish: Stir in milk or cream. If you prefer a thicker soup, whisk flour into a small amount of milk before adding. Simmer 3–5 minutes.
7. Season & Serve: Add salt and pepper to taste. Garnish with parsley and serve warm.

Notes

• For a vegan version, use plant-based milk and skip the butter (replace with olive oil or vegan butter).
• Flour is optional—without it, the soup will still be creamy but lighter.
• For extra depth, roast the cauliflower and carrot before blending.

Tips

• Add a pinch of nutmeg for warmth or curry powder for a spiced twist.
• If soup is too thick, add a splash of broth; if too thin, simmer a little longer.
• Top with croutons, shredded cheese, or a drizzle of olive oil for extra flavor.

Servings

• Makes 4 servings
• Perfect as a starter for 4 or a main course for 2.

Nutritional Info (per serving, without flour, with milk)

(Approximate values)

• Calories: 160
• Protein: 6 g
• Carbs: 15 g
• Fat: 9 g
• Fiber: 4 g
• Sugar: 6 g

Benefits

• Cauliflower: Low-carb, high in vitamin C, antioxidants, and fiber.
• Carrot: Rich in beta-carotene (Vitamin A) for eye health.
• Onion & Garlic: Support immune function and add natural depth of flavor.
• Milk/Cream: Provides calcium and creaminess.
• Balanced & Comforting: Light yet satisfying—great for digestion and warming the body.

Q & A

Q: Can I freeze this soup?
A: Yes, it freezes well! Store in an airtight container up to 2 months. Reheat gently on the stove.

Q: Can I make it dairy-free?
A: Absolutely—use almond, soy, or oat milk and vegan butter or oil.

Q: How do I make it richer?
A: Add shredded cheese (like cheddar or parmesan) while blending, or swirl in extra cream before serving.

Q: Can I meal-prep this?
A: Yes, it keeps 3–4 days in the fridge. Just reheat before serving.