Creamy Carrot and Cauliflower Soup
Creamy Carrot and Cauliflower Soup is an easy, healthy and comforting recipe that is thick and creamy without adding any dairy.
Servings: 6 Servings
Calories: 199kcal
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 4 large cloves garlic minced
- 2 teaspoons Herbs de Provence
- 4 cups chicken stock can substitute vegetable broth
- 2 cups water
- 2 pounds carrots peeled and chopped in 1/2
- 1 head cauliflower about 2 pounds, trimmed and broken into small florets
- 1 tablespoon white wine vinegar
- sea salt flakes & fresh ground pepper to taste
- chopped fresh Italian parsley for garnish
Instructions
- Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.
- Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.
- Add stock and water.
- Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.
- Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
- Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.
- Add the vinegar, salt and pepper, stir to combine.
- Ladle into bowls and serve with chopped parsley and sea salt flakes & pepper to taste.
Notes
For a delicious vegan soup, substitute vegetable stock/broth for the chicken stock
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 367mg | Potassium: 982mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25270IU | Vitamin C: 58.1mg | Calcium: 94mg | Iron: 1.7mg