A Clean Soup Recipe: Creamy Carrot and Cauliflower Soup
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Cook time: 
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Serves: 4
  • 2 tbsps Extra Virgin Olive Oil
  • 6 stalks Green Onion (chopped)
  • 5 Carrot (medium size, chopped)
  • 1 head Cauliflower (chopped into florets)
  • 6 cups Water, Bone Broth or Vegetable Broth
  • 2 tsps Dried Thyme
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • ½ cup Parsley
  1. Heat the olive oil in a large stockpot over medium-low heat. Add the green onions and sauté until softened. Add the carrot, cauliflower, water or broth, thyme, sea salt and black pepper.
  2. Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat
  3. Puree the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful! Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed.
  4. Ladle into bowls and enjoy!
Recipe by Tracy Houle at https://tracyhoule.com/carrot_cauliflower_soup/