This Creamy Potato, Cauliflower, and Carrot Soup is a velvety, comforting dish that’s perfect for cold weather. Packed with hearty vegetables and infused with aromatic spices, it’s a wholesome and satisfying meal. The addition of heavy cream or coconut milk makes it luxuriously smooth and rich. It’s an easy recipe to prepare and can be served as a light lunch or dinner, with the option to make it dairy-free by using coconut milk.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- Vegetables & Aromatics:
- 3 medium potatoes (450 g), peeled and diced
- 2 cups (200 g) cauliflower florets
- 2 medium carrots (200 g), peeled and sliced
- 1 medium onion (150 g), chopped
- 2 garlic cloves, minced
- Liquids & Seasonings:
- 4 cups (1 liter) vegetable or chicken broth
- ½ cup (120 ml) heavy cream or coconut milk (for dairy-free)
- ½ tsp dried thyme
- ¼ tsp ground nutmeg (optional)
- Salt and black pepper to taste
- Garnish:
- Fresh parsley, chopped (for garnish)
Directions
- Sauté the Aromatics:
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Cook the Vegetables:
- Add the diced potatoes, cauliflower florets, and sliced carrots to the pot. Stir to combine.
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Blend the Soup:
- Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
- Add Cream and Seasonings:
- Stir in the heavy cream or coconut milk, dried thyme, ground nutmeg (if using), salt, and black pepper. Adjust seasoning to taste.
- Let the soup simmer for another 5 minutes, then remove from heat.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers.
Serving Suggestions
- Serve with a side of crispy garlic bread or croutons for added crunch.
- Top with grated cheese (cheddar or parmesan) for extra richness.
- Pair with a mixed green salad for a balanced meal.
- Add a drizzle of olive oil or a dollop of sour cream for extra creaminess.
- Serve as a starter for a hearty dinner with grilled chicken or a light roast.
Cooking Tips
- If you don’t have an immersion blender, you can use a regular blender in batches.
- For extra flavor, add a teaspoon of fresh lemon juice or a dash of hot sauce to the soup before serving.
- For a thicker soup, you can add more potatoes or blend in some cooked quinoa or rice.
- You can easily freeze this soup for up to 3 months. Just let it cool completely before transferring it to an airtight container.
Nutritional Benefits
- Potatoes are a good source of carbohydrates and fiber, providing energy and promoting digestion.
- Cauliflower is rich in antioxidants and vitamins, particularly vitamin C and K, supporting immune health.
- Carrots provide beta-carotene, which is essential for healthy vision and immune function.
- Heavy cream adds a creamy texture and richness, while coconut milk offers healthy fats, perfect for dairy-free diets.
Dietary Information
- Vegetarian
- Dairy-Free Option (when using coconut milk)
- Gluten-Free
- Low in Calories (when portioned appropriately)
Nutritional Facts (per serving, assuming 6 servings)
- Calories: 160
- Carbohydrates: 30g
- Protein: 3g
- Fat: 6g
- Fiber: 5g
- Sugar: 7g
- Sodium: 400mg
Storage
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat on the stove.
Why You’ll Love This Recipe
- It’s incredibly easy to make with minimal prep and cook time.
- The soup is creamy and filling without being overly heavy.
- It’s versatile, offering a dairy-free alternative for those with dietary restrictions.
- The blend of root vegetables gives the soup a naturally sweet and comforting flavor.
Conclusion
This creamy and wholesome Potato, Cauliflower, and Carrot Soup is the perfect meal for chilly days. It’s simple to prepare, deliciously creamy, and easily adaptable to your dietary needs. The soup is comforting yet light, making it ideal for both lunch or dinner. Serve it as a hearty, healthy meal that the whole family will enjoy.
Frequently Asked Questions (FAQ)
- Can I make this soup ahead of time?
Yes, you can make this soup up to 3 days ahead and store it in the refrigerator. Reheat it on the stove before serving. - Can I freeze this soup?
Yes, the soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. - Can I use a different kind of milk?
Yes, you can use any type of milk, such as almond milk, oat milk, or cow’s milk, depending on your preference and dietary needs. - What can I use instead of heavy cream?
You can substitute heavy cream with coconut milk for a dairy-free version or use half-and-half for a lighter option. - Can I add other vegetables?
Yes, you can add vegetables like zucchini, leeks, or spinach for added nutrition and flavor. - Is this soup gluten-free?
Yes, this soup is naturally gluten-free. - Can I add cheese to this soup?
Yes, grated cheese such as cheddar or parmesan works well for extra creaminess and flavor. - How do I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to spice it up. - What type of broth should I use?
You can use either vegetable broth for a vegetarian version or chicken broth for added richness. - Is this soup suitable for children?
Yes, the soup is mild and kid-friendly, though you may want to reduce the amount of onion and garlic for younger kids.