Creamy Carrot and Cauliflower Soup & fall weather

Fall weather has finally around in Eastern Iowa!  I had to dig out a pair of jeans yesterday, but I didn’t give up my flip flops!  Now I am ready for some warm, soothing fall soups, starting with this Creamy Carrot and Cauliflower Soup…..

Creamy Carrot and Cauliflower Soup

that I found in *The Best of Clean Eating Coookbook 3.  I love Tosca Reno’s books and magazines, she is very inspirational.  I am obviously not to the point of following the “clean diet” plan faithfully, but it is so easy to incorporate into everyday meals when the mood strikes! 🙂

This soup can easily be made vegetarian is you so choose.  Cassi would have preferred that, but I wasn’t quite that adventurous!  When Alex first saw the soup, he gave me that “not happening” look, and went to subway for a sandwich.  He did finally get desperate one night after work and was forced to try it…..and he liked it!!  I don’t know why he doesn’t trust me.  We have very similar tastes.  If I like it, he will probably like it as well…!

Creamy Carrot and Cauliflower Soup from

You may have noticed that I do not usually give measurements for salt and pepper.  It is such a personal taste preference, that I leave it up to your judgement.  I do not add much salt to anything!  This is one dish that you will want to pull the SEA SALT out for.  Yes, sea salt.  You will completely ruin the taste of food if you use Iodinized salt.  It has a nasty, chemical aftertaste, which is probably why I have never like the taste of salt!  You will want to sprinkle some sea salt and fresh ground pepper on top of this soup before you eat it… adds just the right amount of flavor boost to make this soup sing.  Okay, maybe it will make you sing…..just try it. 😉


Creamy Carrot and Cauliflower Soup

Serves 6
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Meal type Main Course, Soup
Creamy Carrot and Cauliflower Soup makes a delicious and healthy fall meal.


  • 2 Tablespoons olive oil
  • 1 Large yellow onion (chopped)
  • 4 Large cloves fresh garlic (minced)
  • 2 Teaspoons Herbs de Provence
  • 4 cups all-natural chicken broth (can substitute vegetable broth)
  • 2 Cups water
  • 2 Pounds carrots (peeled and chopped into 1/2)
  • 1 head cauliflower (about 2 pounds, trimmed and broken into small florets)
  • 1 Tablespoon white wine vinegar
  • sea salt & fresh ground pepper
  • chopped fresh Italian parsley (for garnish)


Creamy Carrot and Cauliflower Soup onions
Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.
Creamy Carrot and Cauliflower Soup herbs
Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.
Creamy Carrot and Cauliflower Soup broth
Add broth and water.
Creamy Carrot and Cauliflower Soup veggies
Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.
Cramy Carrot and Cauliflower Soup cover
Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
Creamy Carrot and Cauliflower Soup blend
Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.
Creamy Carrot and Cauliflower Soup vinegar
Add the vinegar, salt and pepper, stir to combine.
Creamy Carrot and Cauliflower Soup from
Ladel into bowls and serve with chopped parsley and sea salt & pepper to taste.

This recipe will by partying at these link parties!

*Just in case you were wondering, this is an affiliate link to the cookbook that I used for this recipe:

My full disclosure policy can be found here.


  1. says

    This sounds so delicious, Lisa! I’ve never had a cauliflower soup before, but I love the stuff, so I’m sure I would be crazy about it. I could eat soup every single day, especially now that it’s chillier weather. Pinning this to try!

  2. says

    Lisa, wow, what a beautiful soup! I only use sea salt! I know a certain someone in my house who would love this soup. 🙂 Thanks for sharing your recipe and pinning! Have a fabulous day!

  3. says

    I’m in CT so we’ve been wearing jeans for a few weeks now and have busted out the soup pot!This soup sounds delicious! It looks so creamy and dreamy. Plus, it’s a gorgeous color which makes me want to dive into it…perfect for soup season.

  4. Peggy says

    Yummy soup. I love it. I love the Herbe de Provence, I am just discovering it. I added chopped 2 stalks of celery and only puréed half of the soup, leaving the other half chunky. I would like to know the calories per cup? Thanks.

  5. says

    Hi Lisa, I love this soup. The weather has been so cold, damp and rainy and your soup would be delicious and heartwarming. Thanks for sharing with FFF Healthy Choices this week. I’ll be sharing this on my FB page tomorrow.

    Looking forward to seeing you again soon.

  6. says

    Wow! What great pictures with your carrot and cauliflower soup. It looks delicious! Thank you so much for stopping by Saturday Dishes and adding this recipe. I pinned it!
    Diane Roark

  7. says

    Hello! Julia here from souper-woman. Thanks so much for sharing this gorgeous recipe. As a soup addict I eat it regardless of weather and this made a great lunch for souper-baby and me. It was great to get her eating cauliflower as I haven’t managed to convince her until now! I’m planning to write a post on this (with link to your recipe of course) – will share with you when I do.
    Thanks again for a delicious soup!

  8. Jenni says

    I don’t usually comment on recipes, but I have to on this one! This was amazing. I’ve been looking for a cauliflower soup that doesn’t use cream and this totally fit the bill. Very creamy and savory. My husband and I were very impressed. Thank you!


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