Cream of Carrot and Cauliflower Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 cloves garlic minced
- 2 cups water
- 1 medium yellow onion chopped
- 4 large carrots peeled and sliced
- 1/2 tsp ground white pepper
- 1 tsp salt (i use himalayan salt)
- 1 large head cauliflower cut into florets
- 2-3 tbsp extra-virgin olive oil
- 1 cup (240ml) whole milk (or non-dairy milk of choice)
- 2 cups (480ml) chicken broth or bone broth
- Carbohydrate 15.33423 g
- Cholesterol 0 mg
- Fat 0.26136 g
- Fiber 5.9976000187397 g
- Protein 4.6971 g
- Saturated Fat 0.050463 g
- Serving Size 1 1 Serving (368g)
- Sodium 69.510000004007 mg
- Sugar 9.3366299812603 g
- Trans Fat 0.076032 g
- Calories 71 calories
Heat the olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.Add the carrots and cauliflower florets, followed by the broth and water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes.Reduce to a fine puree with the help of a stick blender or for a smoother consistency, carefully ladle the soup into a High-Speed Blender; process until smooth and creamy and return to stock pot.Add the milk and stir well; bring back to a simmer over medium heat then kill the heat and serve promptly.Garnish with a dollop of plain yogurt, a carrot ribbon, some fresh parsley, a pinch of freshly coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, if desired.
