Soup season is definitely here! Well, it has started, at least…
And this Cream of Carrot and Cauliflower Soup is quite simply the perfect soul warming meal to have on a fresh autumn night or (dare I say it?) cold winter day! Best of all, it’s super quick and easy to make, and it’s super healthy, too!
Oh, and did I mention it also happens to be crazy good?
Thanks to the presence of the cauliflower, this soup is super silky in consistency. And it’s thick, too. So thick. Without even the addition of flour or starch, or even potatoes.
In fact, it’s made with nothing but carrots, cauliflower, chicken broth and milk! Well and a little bit of onions, garlic, salt and pepper for flavor, you know. But essentially, you’ll only need 4 ingredients to get this beauty on your table.
Easy enough for you?
I’m sure that once you’ve had a taste of it, you’ll want to make it all the time. Maybe even in the summertime!
First, heat some olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
Then, add the carrots and cauliflower florets, followed by the chicken broth (or bone broth) and water. You could use all broth if you wanted to, but I think that it would kind of take away from the delicate flavors of the carrots and cauliflower. It’s not cream of chicken (or bone) soup we’re making, after all!
Bring this all to a simmer, put the lid on and cook until the vegetables are fork tender, about 25 minutes.
Now reduce the whole thing to a fine puree with the help of a stick blender.
If you wanted your soup to have a really smooth and silky consistency, you could also carefully ladle it into a blender, process it until it’s nice and smooth and then return it to stock pot.
Now add the milk and stir it in real well.
Note that I chose to use whole milk but if you preferred to stay away from dairy, feel free to sub your favorite unsweetened, unflavored non-dairy milk.
And of course, feel free to add a little bit more or a little bit less milk, depending on the desired consistency. I prefer my soups on the thicker side, but hey, you may feel differently and that’s perfectly fine!
Bring the soup back to a quick simmer and then kill the heat and serve promptly.
Garnish with a dollop of plain yogurt, a pretty carrot ribbon and some fresh parsley. You could even throw in a pinch of coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, to make your soup look, and taste, extra succulent!
- 2-3 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 4 large carrots, peeled and sliced
- 1 tsp salt (I use Himalayan salt)
- ½ tsp ground white pepper
- 2 cups (480ml) chicken broth or bone broth
- 2 cups water
- 1 cup (240ml) whole milk (or non-dairy milk of choice)
- Heat the olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
- Add the carrots and cauliflower florets, followed by the broth and water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes.
- Reduce to a fine puree with the help of a stick blender or for a smoother consistency, carefully ladle the soup into a High-Speed Blender; process until smooth and creamy and return to stock pot.
- Add the milk and stir well; bring back to a simmer over medium heat then kill the heat and serve promptly.
- Garnish with a dollop of plain yogurt, a carrot ribbon, some fresh parsley, a pinch of freshly coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, if desired.