Cauliflower Carrot Soup
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This cauliflower carrot soup is the ultimate comfort food. It’s creamy, comforting, nourishing, and loaded with tender carrot and puréed cauliflower.
Serve with crusty bread – the whole family will love it!
It’s time for cozy soups, and today’s recipe is perfect for making a delicious family meal using budget-friendly, healthy ingredients like cauliflower and carrots.
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I’ve made this soup several times over the past few weeks, and it’s been a hit with my 10-year-old, who is not the biggest fan of cauliflower. But if he asks for seconds, I know this cauliflower carrot soup is definitely worth sharing!
We loved the thick broth, packed with tender, hearty vegetables, and we especially enjoyed dunking our crispy Italian panini bread into this bowl of comfort.
To achieve the indulgent texture, I start with a slurry made from butter and flour and add a touch of cream to the broth. I also puree part of the cauliflower to make it even thicker, while fresh herbs and lemon juice brighten up the flavors at the end.
The soup is warming, flavorful, and creamy, yet still nourishing and healthy, using just 1/4 cup of cream. You can also make it without cream—it’s delicious either way.
Serve this cauliflower soup with carrots alongside your favorite bread, croutons, or crostini. On a cold day, it’s guaranteed to be a winner!
List of the ingredients
- Cauliflower
- Carrots
- Butter + flour
- Onion + garlic
- Thyme + parsley
- Nutmeg
- Broth
- Cream or milk
- Lemon juice
- Seasoning + cayenne pepper
How to make cauliflower carrot soup
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Sauté the onion and garlic in butter, stir in the flour, and cook for 2 minutes.
- Add the broth, cream, vegetables, thyme, and seasoning.
- Cook for 15-20 minutes.
- Blend part of the soup, then add nutmeg, parsley, and lemon juice.
- Stir to combine, season to taste, and serve! It’s so good with garlic crostini on the side or topped with croutons or sautéed chickpeas for a protein boost.
Pro tips
1. Measure the ingredients. If you add more vegetables, adjust the liquid and seasoning accordingly.
2. If you use more carrots, the soup will be orange and the flavor different.
3. For a soup like the one in the photo, blend the cauliflower florets only.
4. Adjust seasoning and consistency to your liking before serving.
Recipe notes
Ingredients & substitutions
Onion, garlic, and butter: This combination forms the aromatic base. You can use olive oil as an alternative to butter.
Flour: To thicken the broth. For a gluten-free option, rice flour can be used as a substitute for all-purpose flour.
Veggies: You can add more carrots or cauliflower if you need to use them up, but make sure to adjust the recipe accordingly. You can also add some vegetables, such as potatoes, and add spinach at the end, stirring until wilted.
Low-sodium vegetable broth: This is my go-to choice, but feel free to use your favorite vegetable or chicken stock if you prefer. However, if the broth used is quite salty, season to taste only at the end of the cooking time.
Cream or milk: You only need 1/4 cup of double cream (similar to whipping cream in the USA) to add flavor and a silky texture. Full-fat milk works too, although it results in a less rich taste and texture.
Herbs: Thyme adds hearty notes, while the fresh parsley at the end pairs very well with the lemon juice. Dill or basil works just as well.
Lemon juice: To brighten up the flavors and add freshness.
Spices and Seasoning: I recommend using nutmeg and cayenne pepper, which add warmth without making the soup spicy. The amount of salt can vary depending on the type of broth used. I recommend checking the seasoning at the end to make sure the flavors are well-balanced.
STORAGE TIPS
Carrot and cauliflower soup keeps well in the fridge for about 3-4 days, stored in an airtight container. It also thickens up a bit more the longer you leave it, but you can add a splash more broth or milk to thin it out. Your leftover soup is freezable, but the texture may change slightly. I recommend reheating it and whisking it together over gentle heat.
More Soups with cauliflower and carrots?
Check out these recipes featuring these delicious, convenient superfoods:
- Vegan cauliflower soup
- Carrot and celery soup
- Spicy pumpkin carrot soup
- Carrot and lentil soup
- Tomato Carrot Soup
- Lebanese lentil soup with carrots
- Carrot potato soup
Let me know if you are making this carrot cauliflower soup recipe! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Cauliflower Carrot Soup
Ingredients
- 1 ½ tablespoon butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 ½ tablespoon flour
- 3 cups (720 ml) Low-sodium vegetable broth (add more for a thinner soup)
- 1 (1 lb/450 grams) Small cauliflower head, cut into florets (weighted after cleaning)
- 5 (12oz/350 grams) medium-sized carrots, peeled and sliced
- ¼ cup (60 ml) cream
- 1 teaspoon salt, or to taste (depending on the broth)
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- 1 sprig of thyme (or ½ tsp dried)
- ¼ cup (60 ml) cream (or full-fat milk)
- ½ tablespoon lemon juice, or more to taste
- 2 tablespoon chopped parsley
Instructions
- Heat the butter over medium heat in a large soup pot or Dutch oven. Add the onion, and cook for 4 minutes. Stir in the garlic and cook for an additional minute. Add the flour and stir to create a rough paste (this is a basic roux to thicken the broth). Cook for 2 minutes.
- Stir in the broth and cream, then whisk for a minute. Add the cauliflower florets, carrots, cayenne pepper, seasoning, and thyme to the pot. Bring to a boil, then reduce the heat to a simmer; cook, covered, for 20 minutes.
- Turn off the heat, let the soup cool slightly, then puree a portion of it. You can scoop out 2 cups of vegetables, puree them in a blender or food processor, and return them to the pot. Or you can use an immersion blender. Stir to combine. Note: For a yellow creamy soup, blend only the cauliflower florets, not the carrots.
- Add the lemon juice, parsley, and nutmeg. Stir, and season to taste if needed. You might want to add more lemon juice or cayenne pepper. If you prefer a thinner consistency, add a touch of broth. Serve it with crusty bread, additional freshly ground black pepper, and grated Parmesan, if desired. Enjoy!
