Carrot and Cauliflower Soup Recipe header
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Carrot and Cauliflower Soup

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soups and Stews
Cuisine: American
Keyword: carrot, cauliflower, easy dinner recipes, freezer friendly, soup, whole30, Whole30 recipes
Servings: 16 servings
Calories: 54kcal
Author: Jenny Finke


  • 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!


Calories: 54kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 354mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9630IU | Vitamin C: 31.6mg | Calcium: 37mg | Iron: 0.4mg