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+ servings
Carrot soup

Carrot and Cauliflower Soup

Nicole Spiridakis
A creamy, vegetable laden soup with lots of bright orange carrots paired with cauliflower.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 65 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 3 large carrots, diced
  • 1 head cauliflower
  • 1 cup cooked white beans
  • Salt and pepper to taste

Instructions
 

  • In a large heavy bottom pot over low heat, heat the olive oil. Add the garlic and sautee for a minute, then add the carrots and sautee about 3-4 minutes until starting to soften. I like to salt a bit at this stage, maybe about a ¼ teaspoon of salt.
  • Stir and add the cauliflower, and about 3 cups of water, just enough to cover the vegetables. I like a thick soup so err on the side of less water rather than more. Bring to a boil, then reduce heat, and, partly covered, simmer the pot until the vegetables are soft. 
  • Stir in the white beans and remove from heat. In a blender or using an immersion blender, puree soup until smooth. Season with salt and pepper to taste.

Nutrition

Serving: 1 cupCalories: 65kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 29mgPotassium: 287mgFiber: 2gSugar: 2gVitamin C: 46mgCalcium: 21mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!