The Pioneer Woman Tasty Kitchen
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Creamy Cauliflower & Carrot Soup

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

This soup is dairy free. Check out the related blog post link and learn about what a powerhouse a cauliflower really is.

Ingredients

  • 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
  • ½ teaspoons Salt
  • 2 cups Silk Non Dairy Creamer
  • Chopped Parsley For Garnish

Preparation

Preheat your oven to 400˚.

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 non-dairy creamer.

If you want a chunky soup, pour the pureed soup back into the pot and add the remaining creamer. If you want a smooth soup, pour the pureed soup in another pot and process the remaining soup with the remaining creamer.
Reheat and adjust the seasonings and add more broth if needed.

Garnish with chopped parsley.

12 Comments

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Avatar of pinkychris

pinkychris on 3.8.2012

To lower the fat on any receipe, you can “saute” veggies in veggie broth, white or red wine or soy sauce and save a lot of calories. I have been doing this and lost 7 lbs. I am going to try this receipe while substiting no oil.It sounds delish!

Avatar of ktfleeg

ktfleeg on 3.6.2011

I just made this and it was so easy. I roasted a couple small red potatoes as well, and just used half and half dairy instead of the soy milk, but it is great! So much flavor from roasting the veggies.

Avatar of NW Darla

NW Darla on 3.20.2010

This was so good. I got lots of complements on it when I took it to a Soup Meal at church. The curry adds a nice touch of flavor. I made it vegan by using Rice Milk for the creamer. Mmmmmmm. I’m making another big pot today.

Avatar of SpyWife

SpyWife on 3.7.2010

Mmmmmm! This made enough to last me the week and freeze some! Iused two large carrots, no curry powder (just didn’t have any and couldn’t wait to make the soup), and substituted almond milk for the non-dairy creamer which gave it a delicious creaminess and subtle additional flavor. Next time I will try curry powder or some substitute — maybe cumin? maybe a few crushed red pepper flakes? Not sure, but I did miss a “kick” that I’m sure the curry powder provides. I will also put some onions in the roast and one more carrot for color.

Thanks for another great recipe!

Avatar of bipper74

bipper74 on 3.2.2010

Wow! This is so good. I made a few modifications based upon what I had/personal preferences, but this recipe is one I will make over and over. I added one extra carrot and salted and peppered my veggies prior to roasting them. I used 28 oz. of veggie broth and 1 cup of 2% milk instead of the creamer. I love the kick from the curry, but if you are not a huge curry fan, you may want to use a little less. Finally, I thought I would save myself some time and use my immersion blender. Ah…NO! That did not go so well! Maybe my veggies were in too large of chunks, but the immersion blender just sprayed soup all over my cooktop. I had to get out the regular blender after all. Thanks for this recipe.

5 Reviews

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Avatar of roz451

roz451 on 4.22.2013

Made it last night for my lunch today…perfect! I used Almond Milk instead of the creamer. Worked just fine. :-)

Avatar of Lori Culver

Lori Culver on 4.23.2012

Really good! I used skim milk and a bit more salt. Love the curry flavor with cauliflower and carrot.

Avatar of Lizzie

Lizzie on 9.16.2010

What a delicious soup! I ended up not adding any creamer or milk, and used an immersion blender instead of a food processor, and it ended up being perfectly creamy and ooooh so tasty.

Avatar of manje

manje on 8.2.2010

Wonderful soup recipe! I used an immersion blender since I don’t have a full size food processor, and it worked great. My soup wasn’t as thick as I was hoping it would be, but I used 2 cans of chicken broth and 2 cups of 2% milk, so that may have been too much liquid. Plus the head of cauliflower was smaller than normal. Next time I’ll make some adjustments and might even add some chicken! I can’t wait to make it again – YUM!

Avatar of nalaxu

nalaxu on 6.4.2010

Just made this soup and it is very good. I did substitute home made chicken broth for the veggie broth, I didn’t have celery so skipped that. I used about 1 cup lactose free milk, and some cream. My colors didn’t turn out as pretty as the picture here-more green for some reason.

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