Carrots and Cauliflower Soup
Carrots and Cauliflower Soup is a creamy and nutritious blend of vegetables and herbs. Perfect for a cozy meal that's healthy and delicious.
Servings 4 servings
Calories 93kcal
Ingredients
- 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