Comments on: Creamy Cauliflower & Carrot Soup

By: roz451

roz451 — Mon, 22 Apr 2013 18:46:02 +0000

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

By: Lori Culver

Lori Culver — Mon, 23 Apr 2012 19:54:20 +0000

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

By: pinkychris

pinkychris — Thu, 08 Mar 2012 15:21:08 +0000

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!

By: ktfleeg

ktfleeg — Sun, 06 Mar 2011 18:14:25 +0000

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.

By: Lizzie

Lizzie — Fri, 17 Sep 2010 01:53:47 +0000

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.

By: manje

manje — Tue, 03 Aug 2010 00:41:30 +0000

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!

By: nalaxu

nalaxu — Fri, 04 Jun 2010 19:48:36 +0000

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.

By: NW Darla

NW Darla — Sat, 20 Mar 2010 16:35:06 +0000

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.

By: SpyWife

SpyWife — Mon, 08 Mar 2010 03:50:54 +0000

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!

By: bipper74

bipper74 — Tue, 02 Mar 2010 17:46:53 +0000

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.