Creamy Cauliflower & Carrot Soup

Creamy Cauliflower and Carrot Soup

 

This Mediterranean inspired dish is sure to warm your heart. It’s flavor-packed and full of all kinds of nutritional goodness.

Creamy Cauliflower and Carrot Soup

Creamy Cauliflower & Carrot Soup

Course: Soup
Cuisine: Mediterranean
Keyword: Meditterranean soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 177 kcal
Author: Kathy

This Mediterranean inspired dish is sure to warm your heart. It's flavor-packed and full of all kinds of nutritional goodness.

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Ingredients

  • 1 large head of cauliflower cut into florets
  • 5 large carrots cut in half length-wise
  • 3 TBS olive oil
  • 1 tsp salt add salt according to your taste
  • 1 tsp black pepper add black pepper to your taste
  • 1 small onion chopped
  • 5 cloves garlic chopped
  • 1/2 tsp turmeric
  • 1 tsp corriander
  • 2 tsp cumin
  • 2 1/2 tsp paprika
  • 2 cups bone broth chicken broth or vegetable broth can be substituted
  • 1/2 cup water
  • 1 1/4 cup whole milk half and half or heavy cream may be substituted
  • 1 tsp fresh squeezed lemon juice

Instructions

  1. Preheat oven to 425 degrees.

  2. Lightly grease a baking sheet and set aside.

  3. Place cauliflower florets and carrot pieces in a large bowl. Drizzle on 2T olive oil, and sprinkle with salt and pepper to taste. Stir until vegetables are evenly coated.

  4. Arrange cauliflower and carrots on the prepared baking sheet. If you find that you have too many vegetables, use another baking sheet. Make sure vegetables are arranged in a single layer on the sheet.

  5. Roast in 425 degree oven until vegetables are lightly charred. Be sure to turn after 20 minutes.

  6. Meanwhile, heat a Dutch oven or large pot over medium heat. Add 1T oil, and saute onions until tender. Add chopped garlic and spices. Stir together until fragrant.

  7. Add 3/4 of the vegetables to the pot. If you want an entirely creamy soup, add all of the vegetables. Stir to coat the vegetables well. Add bone broth and water. Cover and simmer over medium heat until vegetables are tender and some of the liquid has been absorbed, about 5 minutes.

  8. After 5 minutes, carefully pour vegetable mixture into a blender. Be sure to leave the center piece off to allow steam to escape. Blend until you reach desired smoothness.

  9. Return to pot and heat over medium heat. Slowly stir in milk and then add lemon juice and reserved vegetables if you reserved them earlier. Continue cooking over medium heat until soup has been heated through.

Recipe Notes

This soup pairs well with a simple salad.

 

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