Description
A creamy Cauliflower Carrot Soup perfect for chilly autumn evenings, combining delicious flavors into a comforting bowl.
Ingredients
Scale
- 1 ½ tablespoon butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 ½ tablespoon flour
- 3 cups (720 ml) low-sodium vegetable broth
- 1 (1 lb/450 grams) small cauliflower head, cut into florets
- 5 (12oz/350 grams) medium-sized carrots, peeled and sliced
- ¼ cup (60 ml) cream
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- 1 sprig of thyme (or ½ tsp dried)
- ½ tablespoon lemon juice, or more to taste
- 2 tablespoon chopped parsley
Instructions
- Sauté the butter over medium heat in a large soup pot or Dutch oven. Add the diced onion and cook for 4 minutes until soft and fragrant. Stir in minced garlic and cook for an additional minute.
- Add flour to the pot, stirring to create a rough paste. Cook for 2 minutes, stirring constantly until it’s lightly golden.
- Pour in the vegetable broth and cream, whisking for about a minute until smooth.
- Toss in the cauliflower florets, sliced carrots, cayenne pepper, salt, black pepper, and thyme. Bring to a boil, reduce heat to a simmer, and cover. Cook for 20 minutes.
- Once cooked, turn off the heat and allow to cool slightly. Scoop out 2 cups of vegetables and puree in a blender. Return to the pot.
- Stir in lemon juice, parsley, and nutmeg, adjusting seasoning to taste. Add extra broth for a thinner consistency if desired.
- Ladle the soup into bowls and serve warm. Enjoy with crusty bread and a sprinkle of black pepper.
Notes
This soup keeps well in the fridge for up to 3 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg