Cheesy Carrot Cauliflower Soup
This cheesy carrot cauliflower soup is the perfect blend of comfort food and nutrition!
Servings 6 servings
Calories 281kcal
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
Calories: 281kcal