Creamy Cauliflower and Carrot Soup

 

Try this Creamy Cauliflower Soup Martha Stewart

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Gobhi Soup गोभी का वेज सूप Cream of Cauliflower Soup | Kunal Kapur Veg Soup Recipe | Quick Easy Veg

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Creamy Carrot Cauliflower Soup

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Cauliflower & Carrots Soup Recipe Parisian Kitchen

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Creamy Roasted Cauliflower Soup

Video taken from the channel: Secrets In The Oven Food Channel


 

Vegan Cauliflower Soup | #Homemade

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How to Make Creamy Cauliflower Soup

Video taken from the channel: The Stay At Home Chef


This Moroccan Carrot and Cauliflower Soup lays no claims to culinary authenticity, but incorporates some the spices that most often appear in Moroccan cuisine (cumin, ground ginger, cayenne, and coriander).. If you want it. Add the garlic and ginger and fry for a further 30 seconds.

Add in the carrots, cauliflower and stock, bring to a boil, then cover, reduce heat and simmer for 20-25 minutes, until all vegetables are softened. Allow to cool slightly and then ddd to a blender (or use a stick immersion blender) and blend until smooth. Stir in onion and garlic and cook until onion is translucent, about 5 minutes.

Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables. Cook Onion, Celery and Carrot – Cook onion, celery and carrot.

Saute for about 5 minutes. Add Cauliflower and Garlic – stir in the cauliflower and garlic and cook another minute. Stir in Beans, Broth, Thyme and Parmesan Cheese Wedge – add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low. In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon.

Cover and simmer until the vegetables are tender, 30 minutes. Meanwhile, in a saucepan, melt the remaining butter. Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot. Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).

Put the mixture and cashews into a high-powered blender or food processor and blend until creamy. In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes.

Add cauliflower and parsley and stir to combine. Add the cauliflower, carrot and all of the vegetable broth and simmer over medium heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.

Stir in the nutritional yeast. Scoop half of the soup into a blender. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter.

Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting. Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.

Remove the soup from the heat.

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Start the onion sautéing in a tablespoon of the oil, and after a minute or so, add the garlic and oregano, cook another minute or so and add the cauliflower, a couple pinches of salt, a dose of pepper, and 1 cup of water or stock.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
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WHY THIS RECIPE WORKS: We wanted a cauliflower soup with a creamy texture but without adding any cream, which tends to dull the cauliflower’s delicate flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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Scoop out half of the cauliflower and place it in a food processor or blender with the cream cheese and 1 cup of the broth; puree until smooth.

“Keto Comfort Foods” by Maria Emmerich
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Cauliflower is the perfect ingredient for this creamy and delicious soup that practically makes itself.

“Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes” by Suzanne Ryan
from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes
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Add the broth, cauliflower, basil, and parsley to the pot.

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
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Toss the cauliflower into the pot and pour in the broth.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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Meanwhile, break up the cauliflower into large florets (you should have about 14 ounces/400 g of florets) and place them in a saucepan with the broth.

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Blend until silky smooth, then pour the puree back into the pot and stir to combine it all, creating a creamy soup studded with tender pearls of cauliflower and sweet onion.

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Drain the cauliflower, and put it back in the pot with the remaining ¼ cup broth, the Roasted Garlic, Slow Cooker Caramelized Onions, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.

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Add 4 cups chicken broth and 1½ pounds thawed frozen cauliflower florets, cover, and simmer until cauliflower is tender, about 10 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • Funny thing, i HATE cauli
    But my wife & girls ❤ it.
    Ive made them this soup so many times and its 1 of their FAVES…BUT ive never even tasted it ��

  • I’m am definitely going to try your soup recipes esp during this time of year… You don’t need too many engredients. I really thought making this kind of soups are hard to make. Soup is my favorite… ❤❤❤

  • Love ❤️ your wonderful Delicious �� Easy recipes����Yummy ��������
    ������‍������‍♀️Girl❗️✝️Bless you. Keep up the great ���� work ������������
    (26.10.17)����������������.

  • Made this today turned out so good.. i added some durum wheat pasta and chicken too. My girls loved it.. Thankyou for such wonderful recipes.. God bless��

  • This recipe was delicious!!! I added a couple of yellow potatoes for extra creaminess. I will definitely make this again! Thank you ��

  • Made this yesterday and it was absolutely wonderful, just as you described. Had another bowl today for lunch sooo good so healthy tasting! Thanks for the recipes!

  • 375 degrees for 20 minutes…. It would NEVER crisp and brown like that. Wake up, sheeple… everyone lies about the oven cooking times.

  • Just made this and it tastes fabulous! I used 4 cups of broth instead of 6 because I wanted it a tad thicker. Love this recipe, thank you! ❤️

  • I don’t know why people don’t subscribe at this great channel with great videos quality its the best channel in YouTube iswear thank u from all of my heart♥️♥️♥️♥️♥️♥️♥️��������

  • Made this using parsnip instead of cauliflower as that is what I had in the fridge! Absolutely delicious! Thanks for a great recipe!

  • Curry! Coconut milk! Cauliflower! 3 of my all time favorite ingredients (next to lime). yay! Not such a fan of yoghurt though, unless it’s greek sugared yoghurt… maybe I should try vegan yoghurt, coconut yoghurt isn’t available in my country yet.

  • All of your recipes that I’ve tried turned out fantastic. I made this soup for lunch and boy oh boy i thoroughly enjoyed it. The whole house smelled like cauliflower farts but I don’t care. ������

  • I never thought cauliflower could be made exciting but think this is the way forward to get my kids to eat it. I wonder if it work with pumpkin as I’ve a lot to use up at the minute! x

  • I just cooked this today and wow! I was a bit sceptical how much I would like it but this is fabulous. It makes 5 servings 2 cups each and about 310 calories. Note I used light coconut milk. I hope everyone else enjoys this as much as I did.

  • I just love those little soup bowls you have there. Where did you got them? Btw you are a constant inspiration ������ thank you so much for all the little tips and tricks you share ��

  • I’m a fan of soups and this looks d’lish; however, since I like my soups with chunks of veggies, I would either puree a little or just eat it as is. tfs this lovely recipe!✌

  • Hi! Sara Lynn I am Srishti and I love your channel can you please do video on India food as I am an India I want you to show me how delicious you can cook the Indian food. Me too have channel on YouTube go and check it out ����

  • I love love love soups! And this one sounds amazing! I definitely want to try it.
    All power to the vegans, but i have a serious deficit in my meat prep repertoire. And suggestions for what might go well with this or other soups?

  • Hey I’m loving your soup series. I work in a nursing home kitchen and I am always on the lookout for new ideas that pack in as much calories and nutrients and flavour as possible for those who struggle with meals and new homemade soup flavours are always good. Many thanks.

  • This was delicious! My whole family loved it and it’s very rare that everyone will enjoy the same thing (mainly my fussy 4 year old) this will definitely be going into our family meal planning folder! Thank you xxx

  • Yay for a GF recipe, as well as healthy and hearty. I’m thinking of doing one weeknight dinner a week meatless, so this is perfect!

  • Been making a variation of this soup for over 35 years. A family favorite! Mine is made with some grated cheddar melted in and it’s divine!

  • Looks delicious! All of the recipes from you that I’ve tried so far have been delicious, so I’m sure this one won’t disappoint either!:)

  • “I’m going to ‘drizzle’ a little olive oil…”. Then proceeds to douse the veggies in oil… 😉 Haha. Great recipefantastic presentation, but… I’ll be trying this with just a little less oil. 😉

  • Hello food lovers! I am back with another creamy soup! I hope you’ll give it a try because it is very easy to make and super delicious! What is your favorite soup cream? <3

  • Y dont u host masterchef?
    I really liked the season hosted by u,sanjeev Kapoor n vikas Khanna that was a treat.
    Please come back��

  • Well done! I have a big beautiful head of cauliflower so gonna make this for Sunday brunch. I also like my creamy soups chunky rather than blended.

  • I have just finished my bowl of cauliflower soup, it turned out yummy. My mom was skeptic at start but after she tasted it she also praised it. And me too��