This is the most comforting, thick, sweet soup for snowy days. Carrot and cauliflower is a hearty combo of flavours in soup. Best served with toasted bread or bagel.
Nice and thick soup in this rainy day is the best recipe which comes to my mind. I love creamy soups, and my family goes crazy for this carrot and cauliflower combo.
This soup has everything what you are looking for in chili days. It’s warm, creamy, sweet and so flavourful!
In this soup you can actually use everything what you have left in the fridge. Really doesn’t need to be the same exact amount of vegetables as in this recipe What your fridge gives you, you add in the saucepan, and it will be a nice surprise soup.
Ingredients for carrot soup recipe with cauliflower
- carrots
- cauliflower
- potatoes
- onion
- butter
- chicken broth
- bay leaves
- allspice
- salt and peeper
- heavy cream
How to prepare carrot & cauliflower soup in three easy steps
- In a large saucepan, over medium heat, sweat the onions, add potatoes and carrots. Continue to cook on medium heat, until the vegetables are lightly brown.
- Add allspice, bay leaves, chicken broth, cauliflower, salt and pepper and boil for 20-30 minutes or until all vegetables are tender. Let cool down for a few minutes.
- Take out the allspice and bay leaves. Pour the soup into the blender or use a hand blender to blend the vegetable soup. Blend for 5 minutes, or until the soup has a smooth texture. Pour back the soup in a saucepan and add heavy cream. Reheat to serve it warm. Season more with salt and pepper, if needed.
Storage
Leftover soup should be always stored in refrigerator. You can keep it in the same casserole/saucepan with lid or transfer it to an airtight plastic container. You can also freeze this soup in an airtight container for up to 3 months. Simple defrost on the kitchen counter for 2 hours, or reheat directly on the stove top or microwave.
More recipes
- CAULIFLOWER MINI FRITTERS WITH CURRY SAUCE
- LIGHT WHITE FISH SOUP
- CLASSIC CREAMY LEEK SOUP
- SIMPLE WONTON SOUP
- LEMON BLUEBERRY MUFFINS
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CARROT & CAULIFLOWER SOUP
Ingredients
- 1 medium onion chopped
- 2 tablespoons of butter
- 3 cups carrots peeled and sliced
- 1 medium cauliflower cut in pieces
- 1 cup potatoes peeled and cubed
- 6 cups chicken broth
- 3 pieces bay leaves
- 5 pieces of allspice
- salt and peeper to season
- 1 cup heavy cream
Instructions
- In a saucepan, over medium heat, sweat the onions, add potatoes and carrots. Continue to cook on medium heat, until the vegetables are lightly brown.
- Add allspice, bay leaves, chicken broth, cauliflower, salt and pepper and boil for 20-30 minutes or until all vegetables are tender. Let cool down for a few minutes.
- Take out the allspice and bay leaves. Pour the soup into the blender or use a hand blender to blend the vegetable soup. Blend for 5 minutes, or until the soup has a smooth texture. Pour back the soup in a saucepan and add heavy cream. Reheat to serve it warm. Season more with salt and pepper, if needed.
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