Description
This Creamy Cauliflower Carrot Soup is a healthy and comforting dish packed with vegetables and rich flavor. Smooth blended cauliflower and carrots create a naturally creamy texture, making this easy soup perfect for a nutritious lunch or light dinner.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups cauliflower florets
2 carrots, sliced
4 cups vegetable broth
1/2 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons chopped parsley
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook for about 4 minutes until softened.
3. Add minced garlic and cook for another 30 seconds.
4. Add cauliflower florets and sliced carrots to the pot.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for about 15–20 minutes until the vegetables are tender.
7. Use an immersion blender to blend the soup until smooth and creamy.
8. Stir in milk or cream, salt, black pepper and paprika.
9. Simmer for another 2–3 minutes.
10. Add lemon juice and stir well.
11. Garnish with chopped parsley and serve warm.
Notes
Use coconut milk instead of cream for a dairy-free version.
Roasting the vegetables before adding them to the soup adds deeper flavor.
Serve with crusty bread for a complete meal.
Leftovers keep well in the refrigerator for up to 3 days.