Carrot cauliflower soup is creamy, velvety, warm, and comforting. It’s texture is so satisfying and velvety, and packs BIG flavour. After a super busy weekend, including some quality family time, grocery shopping and meal planning took a back seat. Although I usually meal plan and shop accordingly, sometimes the routine gets lost in the midst. So this soup is the result of scrounging the refrigerator for anything I could find. HA, but sometimes, that’s how the best recipes come to be! This incredibly tasty and creamy soup is no exception. It’s quick and easy to make, needing only 30 minutes from start to finish, plus only one pot required.
This carrot cauliflower soup has a creamy texture, minus the cream. Avocado gives this soup all its delicious, velvety texture. This soup is free from dairy and made using wholesome ingredients. Plus, it’s gluten free, making it a perfectly suitable choice for anyone with a gluten intolerance. But my favourite part? Only 145 calories a bowl! This low calorie recipe is a perfect option for weight loss or maintenance. All the while, the thick, creamy texture helps keep you feeling full and satisfied.
A one pot meal that is low in calories, plus delicious is my favourite kind of recipe.
I love cooking and always have. The cleaning up part, not so much! A one pot meal makes cleaning up a breeze, especially on a busy weeknight where you just don’t have the time. This soup also freezes well, so feel free to up the portions and save some for another night.
To prepare your soup, quickly chop up all your veggies. Don’t worry about uniform sized pieces since everything will be pureed later anyhow. This saves a ton of time on prep work!
Sauté your onion, garlic, carrots, and celery in a little cooking oil until slightly softened. If you’re avoiding oil, you can sauté in a little water or broth instead. OR, if you’re really pressed for time, you can skip this step entirely, and just boil everything together in one step. However, if you do have the extra few minutes to spare, I recommend sautéing first, as it does give the soup more flavour.
Next, add your broth and all the remaining ingredients EXCEPT the avocado. Cook until veggies are softened, about 10 minutes.
Finally, puree your soup using an immersion or stick blender. (If you do not have an immersion blender, you may carefully transfer your soup in batches to your regular blender. Use extreme caution when pureeing hot liquids.) Lastly, add your peeled and pitted avocado to the pot and puree once more. The avocado adds such a beautiful, creamy, velvety texture that will leave you wanting more.
If you enjoy this creamy carrot cauliflower soup, you might also like:
- Creamy Autumn Soup w/ Squash & Pumpkin
- Easy Cream of Broccoli Soup (Dairy Free)
- Spiced Sweet Potato Soup
- Roasted Red Pepper Tomato Soup
- Dairy Free Jalapeno Popper Soup
- Vegan Cold Pear Soup
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