Carrots and Cauliflower Soup

Simple and creamy cauliflower carrot soup with aromatic herbs you can make on a whim for a weeknight dinner in 45 minutes.

Soup season is officially on and if you’re looking for more (new) soup recipes, that are both tasty, easy, and affordable to make on a cold night – this carrots and cauliflower soup may be just what you’re looking for.

It is as simple as it gets: you have carrots, cauliflower, some aromatics, and a broth base. As the recipe has no meat in it, the veggies cook down quickly and you can blend them (or not) right before serving with some nice garlic bread toast.

Why You’ll Absolutely Love This Recipe

• Absolutely delicious recipe to make a dairy-free and gluten-free vegetarian soup! Soups warm your stomach and your soul, and I love how healthy they are.
• Healthy recipes can also be affordable, just like this soup packed with Vitamin C, antioxidants, and anti-inflammation ingredients.
• A great recipe for an easy dinner for 2 nights for a couple or for one night for a family of 4.

Ingredients Notes

My recipe has no milk! It is a veggie broth-based blended soup. However, if you wish to make it creamy, I will list the options in the Variations section below.

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• Olive oil. Olive oil is much healthier for frying so I stick to it in my recipes. Another good option is using avocado oil.
• Onion, chopped
• Minced garlic or garlic powder. If you freeze large batches of minced garlic, take it out of the freezer beforehand.
• Large carrots. We use peeled and chopped carrots in the soup, it doesn’t have to be perfect as we will blend it all at the end.
• Cauliflower. I use 1 medium head cut into florets
• Vegetable broth plus a cup of water for the soup base. Use low-sodium broth to keep this tasty soup healthy. It won’t affect the flavor.
• Dried thyme. Dried herbs have a much more concentrated flavor, if you want you can use fresh herbs with no problem. You can also drop a few cloves and bay leaves.
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Kitchen Equipment

• Large soup pot/stockpot. A Dutch oven works fine too.
• High-speed blender (immersion type is best) or food processor.

How To Make This Carrot Cauliflower Soup Recipe

1: Sweat The Onion & Garlic

1. Add the olive oil to a large stockpot. Heat over medium heat. Avoid high heat to make sure the onion is not burnt as it will transfer this flavor into the soup.
2. Toss in the onion and cook for about 5 minutes, or until it has softened and becomes translucent.
3. Add the minced garlic and cook for 1 more minute.

2: Add Carrots And Cauliflower

Stir in the carrots and cauliflower florets.

3: Add Broth And Cook

1. Pour in the broth and water, and then add the thyme. Stir to combine.
2. Bring to a boil, reduce heat, and simmer for 20-25 minutes. The veggies should be fork-tender.

4: Blend The Soup

1. Once the veggies are soft, use an immersion blender to blend the soup into a creamy texture.
2. If you don’t have an immersion blender, VERY CAREFULLY ladle the soup into a blender (working in batches) and blend until smooth. Please use extreme caution if doing it this way as blending very hot ingredients can have an “explosive” effect.
3. Season with salt and pepper to taste before serving.
4. You can actually eat the soup cold too!

Storage

You can store the leftover soup in the fridge for 4 days or in the freezer for 1 month. If you decide to freeze, do so in portion-sized containers so it will be faster and easier to thaw it before reheating.

Let the cauliflower carrot soup cool completely before storing.

Substitutions & Variations

• Carrot and cauliflower soup with milk. It can be regular dairy milk Greek yogurt or non-dairy milk (creamy coconut milk works amazing for vegan recipes). Once you blend the soup you can drizzle the milk as topping for serving. Store in the fridge without milk in the soup.
• Vegetables. You can technically use any veggies you like.
• Broth. My recipe is vegetarian so I use veggie broth, but using chicken broth or chicken stock is perfectly fine too if you don’t mind meat-based products.
• Garnish ideas: pumpkin seeds, crispy chickpeas (SO GOOD!), chopped red pepper, green onions, or cilantro.
• Add cheese! If you love cheese, you can stir in some grated easy-melting cheese in the hot soup once you blend it. But that will make this recipe non-vegan.
• Use lemon juice to add a light tang to the recipe. I find that this wonderful recipe makes a nice soup without it, but I know many people who love a touch of acidity.
• Spiced carrot cauliflower soup. It will all be down to spices and aromatics. Curry powder, garam masala, fresh ginger, and turmeric are must-haves in the soup base. You can even add some cinnamon! You need to also stir in coconut milk and let it sit for 5-8 minutes to make the soup creamy and smooth.

Tips To Make The Best Carrot Cauliflower Soup

• Have some extra broth in case the soup is too thick once you blend it.
• You can also pre-roast vegetables in the oven at 400F for 20-30 minutes. Roasted veggies have a nice added smokey flavor. But it will increase the prep time, of course.
• You can make this recipe without the oil if you pre-boil the veggies.
• Peeled carrots can be stored submerged in water for 1 week in the fridge. Do not keep the top and green – they suck out all the water from the carrot itself. 

If you love this cozy soup recipe, you’re going to love these other comfort food soups too. Please click each link below to find the easy, printable recipe!

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is a tasty meal for a chilly fall day. It's rich and flavorful, easy to make, and a perfect use of fall squash.

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Instant Pot Bean Soup

Perfect for busy days or cozy nights, this Instant Pot Bean Soup is a delicious solution for those seeking a hearty, and nourishing meal.

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Chicken Noodle Soup

This easy Chicken Noodle Soup recipe is possibly the best chicken soup to make when you need a fast dinner or comfort food.

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Cabbage Roll Soup

Whether you are craving a hearty, comfort food dish or are just in the mood for a twist on an old favorite, this Cabbage Roll Soup has all your favorite cabbage roll ingredients all wrapped up in one delicious bowl – this is the perfect dinner recipe.

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Slow Cooker Potato Soup

Warm up with this classic slow cooker potato soup. This comforting bowl has chunks of tender potatoes and is topped with cheese and bacon for extra flavor.

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More Great Carrot and Cauliflower Recipes

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Honey Glazed Carrots

Carrot Cucumber Salad

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Rate this Recipe

Carrots and Cauliflower Soup

Course dinner, Main Course

Servings: 4 servings

Carrots and Cauliflower Soup is a creamy and nutritious blend of vegetables and herbs. Perfect for a cozy meal that's healthy and delicious.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon olive oil
• 1 onion large – chopped
• 2 garlic cloves minced
• 4 carrots large – peeled and chopped
• 1 cauliflower medium head – cut into florets
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

• Add the olive oil to a large stockpot. Heat over medium.
• Toss in the onion and cook for about 5 minutes, or until it has softened and becomes translucent.
• Add the minced garlic and cook for 1 more minute.
• Stir in the carrots and cauliflower florets.
• Pour in the broth and water, and then add the thyme. Stir to combine.
• Bring the soup to a boil, reduce the heat, and simmer for 20-25 minutes. The veggies should be tender.
• Once the veggies are soft, use an immersion blender to blend the soup into a creamy texture. If you don’t have an immersion blender, VERY CAREFULLY ladle the soup into a blender (working in batches) and blend until smooth. Please use extreme caution if doing it this way as blending very hot ingredients can have an “explosive” effect.
• Season with salt and pepper to taste before serving.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 988mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin C: 72mg | Calcium: 47mg | Iron: 1mg | Net Carbohydrates: 10g

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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