Golden Cauliflower Carrot Soup
This silky, golden soup is packed with vegetables, warming spices, and comforting flavor. It’s perfect for a light lunch or cozy dinner.
Ingredients
1 small cauliflower, cut into florets
2 carrots, sliced
1 stalk celery, diced
½ onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp curry powder
½ tsp turmeric
4 cups vegetable broth
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and celery, cooking for 4–5 minutes until softened.
Stir in the garlic, curry powder, and turmeric. Cook for 1 minute until fragrant.
Add the cauliflower florets and sliced carrots, stirring to coat them in the spices.
Pour in the vegetable broth and bring to a boil.
Reduce the heat, cover, and simmer for 20–25 minutes, or until the vegetables are very tender.
Use an immersion blender (or carefully transfer the soup to a blender in batches) and blend until smooth and creamy.
Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water until you reach your preferred consistency.
Ladle into bowls and garnish with fresh parsley.
Optional Add-Ins
A splash of coconut milk or heavy cream for extra creaminess.
A squeeze of fresh lemon juice to brighten the flavors.
Roasted pumpkin seeds or homemade croutons for a crunchy topping.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Enjoy this warm, nourishing, and flavorful golden soup! 🍲🥕🥦
