Creamy Cauliflower and Carrot Soup

Here’s a Creamy Cauliflower and Carrot Soup recipe that’s warming, healthy, and simple to make. It’s naturally gluten-free and can be made vegan with a small tweak.

🥣 Creamy Cauliflower and Carrot Soup

🕒 Prep Time: 10 min | Cook Time: 25 min | Serves: 4

🥕 Ingredients:

• 1 tbsp olive oil (or butter)

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 medium head cauliflower, chopped into florets

• 2 large carrots, peeled and sliced

• 4 cups vegetable broth (or chicken broth)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp ground cumin (optional for warmth)

• ½ cup heavy cream or coconut milk (for vegan)

• Optional: fresh thyme or parsley for garnish

🔪 Instructions:

1. Sauté Aromatics
   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft. Stir in the garlic and cook for another 1 minute.

2. Add Vegetables
   Add the cauliflower florets and carrots. Stir to coat the veggies in the oil and aromatics.

3. Simmer
   Pour in the broth. Add salt, pepper, and cumin if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots and cauliflower are tender.

4. Blend Until Smooth
   Use an immersion blender directly in the pot, or carefully transfer soup in batches to a blender. Blend until completely smooth and creamy.

5. Add Creaminess
   Stir in the heavy cream or coconut milk. Taste and adjust seasoning as needed.

6. Serve
   Ladle into bowls and garnish with fresh herbs, a swirl of cream, or a drizzle of olive oil.

🍞 Serving Suggestions:

• Crusty bread or garlic toast

• A sprinkle of crumbled feta or roasted chickpeas

• Serve chilled in summer or warm in winter

Would you like a low-calorie version, Instant Pot directions, or a printable version?