Creamy Carrot Cauliflower Soup with Dill
User Reviews
5.0
60 reviews
Excellent
Creamy Carrot Cauliflower Soup with Dill
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A carrot cauliflower soup that's ultra-creamy, warming, comforting, and delicious.
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Ingredients
- 1 yellow onion diced
- 1 large celery rib diced
- 4 large carrots peeled & diced (3.5 cups)
- 4 cloves garlic minced
- 1 medium cauliflower broken into florets (8 cups)
- 1 medium sweet potato peeled & cubed (4 cups)
- 6 cups low sodium vegetable broth
- 3-4 tablespoons fresh dill plus more for garnish (or 2-3 teaspoons dried dill weed)
- 1 teaspoon dried sage
- 1 ripe avocado peel & pit removed
- salt + pepper to taste
Optional Garnishes
- Cashew cream
- fresh dill
- black pepper or red pepper flakes
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Instructions
Stovetop Directions
- Add the onion, celery, carrots, and garlic to a large pot with 3-4 tablespoons of water and sauté for 5-7 minutes, until softened.
- Then add all remaining ingredients except the avocado. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the veggies are fork tender.
- Turn off the heat, add the avocado, and use an immersion blender to puree the soup. (OR, carefully transfer to a regular blender.) Taste for salt and pepper, adding more if needed.
- Serve garnished with fresh dill, cashew cream, or red pepper flakes.
Instant Pot Directions
- Set your Instant Pot to sauté mode, and add the onion, celery, carrots, and garlic with 3-4 tablespoons of water and sauté for 5-7 minutes, until softened.
- Then add all remaining ingredients except the avocado. Close the lid, ensuring the valve is in the sealing position, and set it to high pressure for 5 minutes. (It will take about 15 minutes to reach pressure.)
- When the timer is complete, quick-release the steam valve and open the lid once safe to do so. Add the avocado and use an immersion blender to puree the soup. Taste for salt and pepper, add more if needed, and then serve.
Equipments used:
Notes
- Leftovers keep refrigerated for 3-4 days, or frozen in airtight freezer-safe containers for up to 3 months.
- Don’t stress over uniform-sized veggie pieces. Since you’ll be pureeing the soup, you don’t need even sizes. This will save you time on prep.
- If you're pressed for time, skip the sauté step and simmer everything together in one step.
- Use an immersion blender to puree for less mess, ease, and fewer dishes to wash.
- If you don’t have an immersion blender, use extreme caution when blending hot liquids. Don’t overfill your blender, and work in batches to prevent spills.
- Taste for salt and pepper once cooked, and add more, if needed. Depending on the broth you’re using, you may want more salt.
- This soup is thick in texture. If you prefer a thinner texture, use an additional cup of broth or stir in a cup of your favourite plant-based milk after pureeing.
Nutrition Information
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Calories
145cal
(7%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
320mg
(13%)
Potassium
790mg
(23%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
13432IU
(269%)
Vitamin C
55mg
(61%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145cal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 320mg | 13% |
| Potassium | 790mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 13432IU | 269% |
| Vitamin C | 55mg | 61% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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