Cauliflower Carrot Soup
Servings: 6 servings
Calories: 205kcal
Cauliflower and carrot soup is known for its silky and velvety texture. It's neither too thick nor too thin but strikes a perfect balance,
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Ingredients
- 1 medium cauliflower, cut into florets
- 4 medium carrots, peeled and sliced.
- 1 medium onion, sliced
- 2 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 14 oz coconut milk, tinned
- 2 cups vegetable stock or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until they become translucent.
- Add the chopped carrots, ginger and garlic to the pot and sauté for another 5 minutes, stirring occasionally.
- Add the cauliflower florets, stock, coconut milk, salt and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the vegetables are tender.
- Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, you can use a regular blender, but be sure to let the soup cool a bit first and blend it in batches.
- Serve the cauliflower and carrot soup hot, garnished with fresh parsley or chives if desired.
Notes
Makes 6 servings of one cup.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Fiber: 2g | Net Carbohydrates: 8g