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Carrot and Cauliflower Soup Recipe

June 1, 2016 By Jenny

Carrot and Cauliflower Soup Recipe
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Making this carrot and cauliflower soup recipe makes me happy.

Not only do I get to look at the bright color of the soup, but also I get to enjoy a slightly sweet soup that warms my body and coats my insides with healthy stuff.

Besides, isn’t it more fun to drink your veggies?

I love drinking my veggies. They go down smoothly and involves less chewing and digesting. Less work is good for my hardworking digestive system.

Carrot and Cauliflower Soup Recipe - Good For You Gluten Free

Ingredients

Carrots:  I had tons of leftover baby carrots that were a week away from going bad. You can use carrots you peel (prefered and sweeter) or leftover baby carrots (less work) – the choice is yours and you will net slightly different tasting soups, both delicious though.

Cauliflower:  I like to use cauliflower florets. You can buy a 2 lb bag of cauliflower florets already chopped up at Costco – and you can’t beat the ease of buying already chopped veggies. If you buy cauliflower whole, you’ll use the entire thing in this recipe (you need about 2 lbs).

I personally think carrots and cauliflower go together well. One is a little sweet (carrots) and one is a little pungent (cauliflower).

Pairing these two vegetables makes the perfect soup, really, it does! The cauliflower tones down the sweetness, and the the carrots add beautiful color to a bland, white cauliflower. A win-win!

Broth: I typically use store-bought chicken broth as my broth, however, if I have any homemade bone broth leftover, use that instead. You can also use vegetable broth to make this recipe completely vegan. Experiment and see what you like best.

Flavors:  Also, be sure to add plenty of onion, garlic and ginger (optional) to complete the amazing flavors in this carrot and cauliflower soup recipe. If my son was more adventurous, I would have added more ginger, but I kept the portion small so he would enjoy it. See what you think when you make this recipe and add more or less spice as your palate tells you to add.

Carrot and Cauliflower Soup Recipe 1a

If the soup tastes bland to you, add more salt or even a bouillon cube. I like the taste of fresh vegetables, but you can soften the flavor profile by adding a bouillon cube.

One more thing… this healing carrot and cauliflower soup recipe keeps well. You can enjoy it all week long or freeze it in individual freezer baggies to enjoy on a rainy day. We typically eat half the day I make it, and then we freeze the rest for another night. If you don’t want to have too many leftovers, chop this recipe in half.

Please enjoy this truly delicious healing soup!

Carrot and Cauliflower Soup Recipe

Carrot and Cauliflower Soup Recipe header
Print
Carrot and Cauliflower Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
It's time to drink your veggies! Enjoy sweet carrots with cauliflower for a healthy, delicious soup the entire family will enjoy! This soup freezes well, so enjoy half tonight, and freeze the rest for a future meal.
Course: Soups and Stews
Cuisine: American
Keyword: carrot, cauliflower, easy dinner recipes, freezer friendly, soup, whole30, Whole30 recipes
Servings: 16 servings
Calories: 54 kcal
Ingredients
  • 1 large yellow onion, roughly chopped
  • 1 Tbsp. avocado oil (or other high heat oil)
  • 4-6 garlic cloves, roughly chopped
  • 2 lbs. carrots, tops removed and peeled or use baby carrots
  • 2 lbs. cauliflower florets
  • 1-inch piece ginger, peeled (optional)
  • 5 cups chicken or vegetable broth
  • 5 cups water
  • Kosher salt and pepper, to taste
  • Drizzle of extra virgin olive oil
Instructions
  1. In a large stock pot, add avocado oil and saute onions until translucent, approximately 2-3 minutes.
  2. Add carrots, cauliflower and ginger. Allow vegetables to saute for 5 minutes.
  3. Add broth and water to stock pot and bring to a boil. Cook for about 40 minutes until vegetables are soft.
  4. Remove from heat and cool for 10 minutes.
  5. Using a hand blender (food processor or blender), blend all the ingredients into a creamy soup.
  6. Add olive oil drizzle and salt and pepper (to taste) and blend again to combine all the ingredients well.
  7. Top with pumpkin seeds or enjoy as is!
Nutrition Facts
Carrot and Cauliflower Soup
Amount Per Serving
Calories 54 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 354mg 15%
Potassium 367mg 10%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
Vitamin A 192.6%
Vitamin C 38.3%
Calcium 3.7%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Gluten Free Soups Tagged With: Gluten Free Soup Recipes, Plant based GF recipes

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