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Creamy Cauliflower Carrot Soup Recipe

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3.9 from 65 reviews

This creamy Cauliflower Carrot Soup is a comforting and nutritious dish combining tender cauliflower florets and sweet carrots simmered in a flavorful vegetable broth, thickened with a touch of flour and enriched with cream. Aromatic seasonings like thyme, nutmeg, and cayenne pepper add depth, while a splash of lemon juice brightens the flavors. Perfect as a light lunch or starter, this soup is easy to prepare on the stovetop and offers a delicious way to enjoy wholesome vegetables.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 ½ tablespoon butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 ½ tablespoon flour

Vegetables and Broth

  • 3 cups (720 ml) low-sodium vegetable broth (add more for a thinner soup)
  • 1 small cauliflower head (1 lb / 450 grams), cut into florets (weighted after cleaning)
  • 5 medium-sized carrots (12 oz / 350 grams), peeled and sliced

Seasonings and Finish

  • 1 teaspoon salt, or to taste (depending on the broth)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground nutmeg
  • 1 sprig of thyme (or ½ teaspoon dried)
  • ¼ cup (60 ml) cream (or full-fat milk)
  • ½ tablespoon lemon juice, or more to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Melt Butter and Sauté Aromatics: In a large pot over medium heat, melt the butter until it’s foaming. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
  2. Add Flour to Create Roux: Sprinkle in the flour and stir constantly for 2-3 minutes. This will cook out the raw flour taste and help thicken the soup later, forming a light roux.
  3. Add Broth and Vegetables: Gradually pour the low-sodium vegetable broth into the pot while stirring to avoid lumps. Then add the cauliflower florets and sliced carrots. Stir to combine.
  4. Season and Simmer: Add salt, black pepper, cayenne pepper, nutmeg, and the sprig of thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 20-25 minutes until the vegetables are tender when pierced with a fork.
  5. Remove Thyme and Blend Soup: Take out the thyme sprig from the soup. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and process until silky.
  6. Stir in Cream and Adjust Flavor: Return the blended soup to low heat if needed. Stir in the cream (or full-fat milk) to enrich the texture. Add lemon juice to brighten the flavors and adjust salt and pepper seasoning to taste.
  7. Serve Garnished: Ladle the soup into bowls and sprinkle with chopped parsley for a fresh finish. Serve warm with crusty bread or your favorite side on the side.

Notes

  • For a vegan version, substitute butter with olive oil and cream with coconut milk or plant-based cream.
  • Add more broth or water if a thinner soup consistency is desired.
  • To enhance flavor, roast the cauliflower and carrots before adding to the soup.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Use fresh thyme for a more aromatic profile, but dried thyme works well as a convenient substitute.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/creamy-cauliflower-carrot-soup-recipe/