Easy Carrot Cauliflower Soup
A creamy vegetable soup with a rich and silky texture with just a bit of oil and zero dairy. Fresh ginger adds a touch of spice and warmth that melds perfectly with the flavors of the carrots and cauliflower. An easy soup recipe you can make in less than 30 minutes.
Servings 4 people
Calories 98kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion diced
- 1 large carrot peeled and sliced (about 1 cup)
- 2 cloves garlic minced
- 4 cups cauliflower florets cut into medium pieces
- 4 cups vegetable broth or water
- 3-4 sprigs fresh thyme
- 1-2 bay leaf
- 2 tablespoon parsley chopped
- 1 teaspoon fresh ginger grated
- 1 tablespoon white miso
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. When heated, add onion and carrot and sauté until the onion begins to soften and turn translucent. Add garlic and cook for an additional 30 seconds.1 tablespoon olive oil, 1 medium red onion, 1 large carrot, 2 cloves garlic
- Add cauliflower, broth, thyme and bay leaf to the pot and cover with a lid. Bring to a boil, then reduce heat and simmer for 20 minutes or until cauliflower and carrots are tender.4 cups cauliflower florets, 4 cups vegetable broth, 3-4 sprigs fresh thyme, 1-2 bay leaf
- Remove from heat and discard the bay leaf and thyme sprigs. Carefully transfer the soup to the blender and add the ginger and parsley. If necessary do this in batches to avoid burning yourself.2 tablespoon parsley, 1 teaspoon fresh ginger
- Blend until smooth and return to pot over medium-low heat. Add miso, salt and pepper to taste. Cook for an additional 5-10 minutes to allow the flavors to meld.1 tablespoon white miso, Salt and black pepper to taste
- Serve up the soup in individual bowls and garnish with fresh sprigs of thyme.
Notes
- Blend. Use a blender to get the perfect velvety texture in your creamy cauliflower carrot soup. An immersion blender is the safest option but you can use regular blender and blend in batches to avoid burns.
- Grate the ginger. I find this works nicely to make sure you don't end up with any off putting chunks of ginger in the soup.
- Blend on low to start. Start on low speed and then when it's mostly pureed you can increase the soup to high speed. Just be sure that the blender isn't too full which may cause the hot soup to splash up when the blender is turned up to high speed.
- Freeze in individual portions. I love to use these Souper Cubes to store soups in small portions so I can pull out just what I need to reheat.
- Garnish: Serve with cornbread croutons, regular croutons, pepitas, hemp seeds, crunchy chickpeas, or just some cracked black pepper and herbs.
Nutrition
Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1142mg | Potassium: 421mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3258IU | Vitamin C: 56mg | Calcium: 45mg | Iron: 1mg
