Cream of Carrot and Cauliflower Soup

Discover this creamy carrot cauliflower soup recipe that's ready in 30 minutes with just 4 main ingredients. Naturally thick, healthy, and perfect for cold days - no flour or cream needed!

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 150kcal

Ingredients

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
1/2 tsp ground white pepper
2 cups vegetable broth
2 cups water
1 cup cashew milk (or other non-dairy milk of choice)

US Customary - Metric

Instructions

Sauté aromatics: Heat olive oil in a large stock pot over medium heat. Add onion, garlic, salt, and pepper. Cook until softened and fragrant, about 3 minutes.
Add vegetables: Add carrots and cauliflower florets, followed by vegetable broth and water. Bring to a simmer.
Cook until tender: Cover and simmer for 25 minutes, or until vegetables are fork-tender.
Puree: Using an immersion blender, puree soup until completely smooth. For ultra-smooth texture, carefully transfer to a regular blender in batches, then return to pot.
Finish and serve: Stir in milk and bring back to a gentle simmer. Remove from heat and serve immediately.

Nutrition