Easy Cauliflower Carrot Soup
Light, nourishing, and full of flavor, this healthy cauliflower carrot soup is the perfect way to turn leftover vegetables into a vitamin-packed meal. This easy homemade soup recipe is rich in nutrients, simple to prepare, and ideal for a wholesome lunch or comforting dinner.
Whether you’re in need of an easy way to break your fast, or in search of a light lunch or dinner, this cauliflower soup recipe is the perfect meal to make. The all vegetable soup recipe is chocked with vitamins and minerals and is also a great boost to the immune system.
Health Benefits of Cauliflower Carrot Soup
Oranges are the poster child for vitamin C, but you may be surprised to learn that cauliflower has more vitamin C than an orange in terms of weight. This delicious vegetable soup is loaded with vegetables and likewise packed with vitamin C, vitamins A, fiber, zinc and more.
Ingredients in Cauliflower Carrot Soup
To make cauliflower carrot soup, you just need a few simple healthy ingredients.
- head of cauliflower
- carrots
- frozen peas
- medium onion
- butter
- water
- garlic
- fresh parsley
- bay leaves
- dry thyme
- black pepper
- sea salt
Tools Needed for Cauliflower Carrot Soup
You’ll be happy to know that you don’t need a high-speed blender, to make this recipe.
- large Dutch oven or soup pot
- ladle
- wooden spoon
How to Make this Easy Soup Recipe
- In a large pot heat butter over medium heat.
- Sauté onion for about 2 minutes until golden brown, then add garlic and cook for another minute.
- Add carrots, peas, cauliflower, bay leaves and sauté for 5-7 minutes.
- Add chopped thyme and parsley.
- Fill the large stock pot with some water (or vegetable broth) and simmer away.
- Add salt and pepper to taste.
- Bring to a boil, reduce heat and cook for an additional 30-40 minutes.
When to Serve Cauliflower Carrot Soup
- For vegetable only diet
- When you want a light lunch or dinner
- After surgery
- When recovering from fasting
- After a stomach flu
- Anytime you want to limit the stress on your GI system
- If seeking weight loss
- As part of a low calorie diet
Customizations to Cauliflower Carrot Soup
More Liquid Base: You can use an immersion blender to blend everything once it’s done. This is a good option especially if you’re on a liquid diet.
For Added Spice: This soup would also be good with curry powder, fresh ginger or red pepper flakes.
Creamy Soup Without the Cream: For a creamy cauliflower carrot soup, add a drizzle of ghee or coconut oil on raw carrots, onions and cauliflower. Roast at 400 degrees F For about 30 minutes. This will give the soup incredible depth and rich flavor. Cook peas on stovetop according to package instructions. In small batches add vegetables to a food processor or regular blender, adding a little water to blend.
Pour the puree into a pot and add a few cups water, some coconut milk, garlic, salt, pepper, thyme. Garnish with chopped parsley.
How to Store Leftovers
Allow the soup to cool completely. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. This soup also tastes great the next day.
What to Serve with Cauliflower Carrot Soup
Serve this soup with a green salad and your preferred gluten free or sourdough bread. It’s the perfect recipe for a chilly or rainy day.
Other Nutritious Cauliflower Recipes You May Like:
Cilantro Lime Cauliflower Rice
Mediterranean Cauliflower Salad
Easy Cauliflower Carrot Soup
Ingredients
- 1 cauliflower (1 head – chopped)
- 3 ;carrots (large carrots chopped)
- 2 cups peas (frozen)
- 1 onion chopped
- 10 cups water
- 2 cups parsley (chopped)
- 3 tbsp butter
- 2 bay leaves
- 1 tsp thyme (thyme)
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tsp garlic minced
Instructions
- In a large pot heat butter over medium heat.3 tbsp butter
- Saute onion for about 2 minutes until golden brown, then add garlic and saute for another minute.1 onion, 1 tsp garlic
- Add carrots, peas and cauliflower and saute foe another 5-7 minutes.1 cauliflower, 2 cups peas, 3 ;carrots
- Add thyme, chopped parsley and bay leaves.2 cups parsley, 2 bay leaves, 1 tsp thyme
- Fill the pot with up to 10 cups water (or vegetable broth) for more flavor.10 cups water
- Season with salt and pepper.1 tbsp salt, 1/2 tsp black pepper
- Bring to a boil.
- Reduce the heat and cook on low heat for about 30-40 minutes.
- Enjoy!
Notes
Nutrition
Original: March 4, 2023
Updated for clarity and content: February 4, 2026
