Go Back

Creamy Cauliflower Carrot Soup

A comforting and creamy soup that balances the gentle sweetness of carrots with the mellow flavor of cauliflower, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 medium head cauliflower, about 1.5 lb, florets separated Use fresh for best flavor.
  • 3 large carrots, peeled and chopped About 1 1/2 cups.
  • 1 medium yellow onion, diced About 1 cup.
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth Or chicken broth for non-vegetarian.
  • 1 cup water Adjust as needed.
  • 1/2 cup heavy cream or full-fat coconut milk Use coconut milk for dairy-free option.
  • 2 tablespoons olive oil or unsalted butter
  • 1 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg Optional, adds warmth.
Optional Toppings and Garnish
  • Chopped chives or parsley
  • Toasted pumpkin seeds or croutons
  • A drizzle of extra virgin olive oil or a swirl of cream

Method
 

Preparation
  1. Wash and cut cauliflower into small florets. Chop carrots into uniform pieces so they cook evenly. Dice the onion and mince the garlic.
Sauté Aromatics
  1. In a large pot over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook until the onion is translucent and soft, about 5 minutes, stirring occasionally. Add the garlic and cook 30–45 seconds until fragrant.
Add Vegetables and Cook Briefly
  1. Add the cauliflower florets and chopped carrots to the pot. Stir to coat with the oil and onions; cook for 2–3 minutes until edges begin to glisten.
Simmer in Broth
  1. Pour in 4 cups vegetable broth and 1 cup water so vegetables are just covered. Bring to a gentle boil, then reduce to a simmer. Cover and simmer until vegetables are very tender when poked with a fork, about 20–25 minutes.
Blend Until Smooth
  1. Use an immersion blender directly in the pot to puree until silky. If using a countertop blender, work in batches and fill no more than 2/3 full, venting the lid slightly. Blend until completely smooth and return to the pot.
Finish with Cream and Seasoning
  1. Stir in 1/2 cup heavy cream or coconut milk and warm through over low heat; do not boil. Add 1/4 teaspoon nutmeg if using, plus salt and pepper to taste.
Serve Warm
  1. Ladle into bowls and garnish with chopped chives and toasted seeds. Adjust thickness by adding a splash of hot broth if needed.

Notes

For extra depth, roast cauliflower and carrots at 425°F for 20–25 minutes before adding to the pot. For a lighter soup, swap cream for plain Greek yogurt stirred in off the heat. To boost protein, stir in cooked white beans or shredded rotisserie chicken. Store in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months.