An easy creamy vegetable soup with a rich and silky texture with just a bit of oil and without dairy. Fresh ginger adds a touch of spice and warmth that melds with the flavors of the carrots and cauliflower. An easy soup recipe you can make in less than 30 minutes.
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.
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.
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.
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.
Serve up the soup in individual bowls and garnish with fresh sprigs of thyme.
Notes
Expert Tips for Making Cauliflower Carrot Soup:Use a blender to get the perfect velvety texture in your creamy cauliflower carrot soup.When using a blender or food processor to puree the soup, do it in batches if necessary to avoid burning yourself. Grate the ginger first before adding it to the soup and blending it. It will blend more easily and you won’t end up with any off putting chunks of ginger in the soup.When blending, first 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.