Cheesy carrot cauliflower soup is the perfect blend of comfort and nutrition! Perfect for warming you up on a chilly night with a blend of wholesome cauliflower, vibrant carrots, and rich cheddar cheese. You’ll love this addition to your weekly meal routine which only features a handful of ingredients.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need (hands up for a simple recipe with minimal ingredients!).
Here are some selected ingredient notes with helpful tips:
- Curry powder – I really love the combination of curry powder and cheddar cheese in this soup. It might sound a little different than how you’ve normally used each of these ingredients, but it works well together here. Don’t knock it ‘til you try it! 😉
- Cauliflower – A big fresh head of cauliflower is a good option for this recipe, but you can also use a large bag of frozen cauliflower if that’s what you’ve got on hand.
- Milk – Low-fat milk works well in this recipe – I’m a fan of 1%. However, you can use whatever milk you have on hand, from skim to whole. You can even use half and half or cream if you want; it just creates a richer soup.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is so simple!
Start by heating olive oil in a large pot over medium heat. Cook the onion in there for about 2 minutes, until it starts to get fragrant.
Add the carrots and cook for another 5 minutes.
Add the cauliflower and curry powder, and cook for another minute.
Pour in the broth. Bring everything to a boil, then reduce heat to a simmer and cook uncovered for about 15-20 minutes. Important: don’t keep the soup at a rapid boil or too much liquid will evaporate out. Keep it at a simmer or slow boil.
Once the veggies are tender, pour in the milk and use an immersion blender to puree it until smooth.
If you don’t have an immersion blender, you can remove the soup from heat, let it cool a bit, then puree in a standard blender. Be sure to leave the spout on the cover open with a towel covering the hole if you do that. (The spout shouldn’t be closed completely because the soup may be hot and you don’t want steam building up inside the blender).
After you puree it, add the cheddar cheese over low heat and stir frequently until it’s melted into the soup.
Now portion it out and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes. Let cool slightly then transfer to freezer-safe containers. Be sure to leave a little room at the top of each container as liquids will expand when frozen. For best quality, use within 2-3 months.
This soup pairs wonderfully with crusty bread, green salads, and a lean protein (like chicken or fish).
Sure. If you need to make it dairy-free, use your favorite plant-based cheddar cheese alternative instead of traditional cheddar.
Nutrition Benefits
As a dietitian, I’m a huge fan of soups. Whether you’re using them as a starter or as half of your a meal, or you serve up a bigger portion to make a full meal – they tend to be nutrient-dense and filling.
For this soup, one serving features the following benefits:
- 13 grams of protein, which is great for a starter or side. Serve it alongside some lean protein to round out your meal!
- 29% of your daily calcium needs, important for bone health (which is definitely important for athletes!)
- 15% of your daily potassium needs, a key electrolyte involved in muscle contractions and blood pressure regulation. You lose a little potassium each time you sweat, so active folks need to make sure they’re getting enough from food each day.
- 60% of your daily Vitamin C needs, key for skin health and supporting immune health.
More Healthy Soup Recipes
If you’re looking for more delicious and healthy soups, be sure to give one of these a try:
- Vegetable, chicken, and tomato soup
- Creamy beet soup
- Butternut squash soup using frozen squash (great for a time saver)
- Ginger lemon chicken soup
- Butternut squash, beet, and chicken soup (easy crockpot recipe)
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Cheesy Carrot Cauliflower Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb carrots, peeled and chopped into ½-inch pieces
- 1 medium head cauliflower, chopped into bite-size florets
- 2 tsp curry powder
- 3 ½ cups vegetable broth (see notes)
- 1 cup 1% milk
- 8 oz shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 2 minutes.
- Add the carrots to the pot. Cook, stirring occasionally, for 5 minutes.
- Add the cauliflower and curry powder. Cook for 1 minute, until fragrant.
- Add the broth and bring the mixture to a boil. Reduce heat to medium-low and continue cooking at a simmer, uncovered, for 15-20 minutes, until the vegetables are all tender.
- Add the milk and turn the heat to low. Use an immersion blender to puree the soup until smooth and creamy.
- Add the cheddar cheese and stir frequently, cooking for 1-2 minutes, until the cheese has melted into the soup.
- Remove from heat. Taste and season with salt and pepper as desired. Enjoy!
Notes
- The amount of broth needed can vary based on the size of the cauliflower. If necessary, add an extra ½ cup of broth (or enough to cover the vegetables) when cooking. If too much liquid evaporates while simmering the vegetables, add an extra ½ cup of broth.
- You can use a bag of frozen cauliflower in place of fresh cauliflower if that’s what you have on hand. Keep in mind you may need to adjust the amount of broth depending on the size of the bag of cauliflower (i.e. a small bag will require less broth).
Nutrition
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