Creamy Cauliflower and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 8.5 g
  • Cholesterol: 4.9 mg
  • Sodium: 1,061.9 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Creamy Cauliflower and Carrot Soup calories by ingredient
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Number of Servings: 4


    •1 whole Cauliflower
    •1 whole Carrot
    •1 stalk Celery
    •2 Tablespoons Extra Virgin Olive Oil, Divided
    •1 whole Small Onion Chopped
    •1 clove Garlic, Minced
    •3 cups Vegetable Broth Or More If Needed
    •1 teaspoon Curry Powder
    •¨φ teaspoons Salt
    •1 cup 2% milk
    •Chopped Parsley For Garnish


Preheat your oven to 400’ͺ.

Cut the cauliflower into bite-sized pieces, removing the core and any leaves. Peel and cut the carrot. Cut up the celery.

Put the cauliflower, celery, and carrot into a baking pan (or two) and drizzle with 1 tablespoon of olive oil. Roast for 30 minutes.

While the veggies are roasting, saute the onion and garlic in the remaining tablespoon of oil, in a big pot
over a low heat for 5 minutes. Add 3 cups vegetable broth, curry powder and salt.

When the veggies are done roasting, add them to the broth. Simmer for 15 minutes.

Put half of the soup in a food processor and process until smooth. While the processor is running, add 1 cup of milk.

If you want a chunky soup, pour the pureed soup back into the pot and add more milk. If you want a smooth soup, pour the pureed soup in another pot and process the remaining soup with more milk.

Reheat and adjust the seasonings and add more broth if needed.

Garnish with chopped parsley.

Makes 4 servings.

Note: The original recipe calls for two cups of milk. I prefer one. Feel free to use two, but remember it will affect the calories.

Number of Servings: 4

Recipe submitted by SparkPeople user RBMALLORY.

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