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.
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.
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
- 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
- In a large stock pot, add avocado oil and saute onions until translucent, approximately 2-3 minutes.
- Add carrots, cauliflower and ginger. Allow vegetables to saute for 5 minutes.
- Add broth and water to stock pot and bring to a boil. Cook for about 40 minutes until vegetables are soft.
- Remove from heat and cool for 10 minutes.
- Using a hand blender (food processor or blender), blend all the ingredients into a creamy soup.
- Add olive oil drizzle and salt and pepper (to taste) and blend again to combine all the ingredients well.
- Top with pumpkin seeds or enjoy as is!