This carrot and cauliflower soup recipe is one of my favorite winter-weather treats. Fresh carrots and cauliflower are cooked with aromatic onions, garlic, and ginger, then pureed into a silky smooth soup. It's light, sweet, and creamy, all wrapped into one beautiful soup.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: carrot and cauliflower soup, cauliflower coup
Heat the vegtable oil over medium-high heat in a large stockpot (with a cover). Add the onions and saute until translucent, approximately 2-3 minutes.
Add the carrots, cauliflower, garlic, ginger, and vegetable broth to the stock pot and bring the mixture to a boil.
Cover the pot and lower the heat to a rolling boil. Cook for about 45 minutes, stirring occasionally to press the vegetables down as they cook and soften.
Once the vegetables are soft, uncover the pot and remove it from the heat. Allow the mixture to cool for 10 minutes.
Using a hand-held immersion blender, blend all the ingredients into a creamy soup puree. (If you don't have an immersion blender, you can blend the ingredients in a high-speed blender or food processor, working the mixture in batches.)
Add a drizzle of olive oil, a generous pinch (or two) of Kosher salt, and fresh ground pepper (to taste), and continue to blend the soup until it's silky smooth.
Portion the soup into bowls and top it with pumpkin seeds, pepitas, homemade croutons, or crunchy chickpeas (see recipe for air-fryer chickpeas in the Notes.)
Notes
Carrots: I recommend using whole carrots that you wash, peel, and roughly chop vs. baby carrots. However, baby carrots can be a good substitute if that's what you have available.Cauliflower: Use one whole head of cauliflower or 2 lbs of cauliflower florets. Roughly chop the head of cauliflower, if using.Store Leftovers: You can store leftovers in a sealed container in your fridge. If you're meal prepping, you can portion the leftover soup into small 1-2 cup-sized containers to enjoy all week.Freeze Leftovers: To freeze leftover soup, add pre-portioned soup to freezer-safe bags, then freeze for up to 6 months. Defrost the soup in your fridge overnightBlender Tools: If you don't have an immersion blender, allow the mixture to cool, then add it to your blender or food processor in batches to blend. Return the mixture to the pot and heat the soup on low until you're ready to serve it.Crispy Air Fryer Chickpeas Topping Recipe:To make the crispy air-fryer chickpeas, drain and rinse a can of garbanzo beans. Pat them dry. Drizzle olive oil, a pinch of kosher salt, and a sprinkle of garlic powder on the chickpeas and toss until coated.Add a single layer of chickpeas into your air fryer and cook at 375º F for 15-17 minutes, shaking the air fryer bucket 3-5 times as it cooks to ensure the chickpeas cook evenly and don't burn.