Friday, August 24, 2012

Carrot and Cauliflower Soup

When my friend Krista first introduced me to this, it sounded slightly disgusting... but, like a good friend, I tried what she made me.  I'm hooked!  It's the equivalent of tomato soup and grilled cheese on a rainy day!  Just be careful... you might finish the entire batch in one sitting.


  • 1 large head of cauliflower, chopped into florets
  • 3 large carrots, peeled and chopped (a bag of baby carrots works, too)
  • 4 cups water
  • 2 cloves of garlic
  • 1/2 white onion, chopped
  • 1/2 tsp ginger
  • Sea salt and pepper to taste
In a large pot, bring water to boil.  Add carrots, cover, and cook for 5 minutes.
Add cauliflower, cover, and cook for additional 8 minutes, until cauliflower is almost tender.
Add onions and garlic, cook additional 5 minutes until onions begin to get clear.
Remove from heat, and add ginger. Stir.
Puree in blender until creamy.
Add salt and pepper to taste.

Krista used Jane's Krazy Mixed Up Salt and Pepper.  Unfortunately, I haven't been able to find it here, but a sea salt and peppercorn mill work just fine.


Linking up to:
Fireflies and Jellybeans: Show Off Your Stuff
WhipperBerry: Friday Flair
Six Sisters' Stuff: Strut Your Stuff
I Should Be Mopping the Floor: Mop It Up
Mrs. Happy Homemaker: Making You Crave
Jam Hands: Recipe Sharing Monday
Time-Warp Wife: Titus 2sday
33 Shades of Green: Tasty Tuesday
The King's Court IV: What's Cooking Wednesday


  1. Hi! I'm your neighbor at Time Warp Wife. This recipe looks delicious. It's making me a little hungry:))

    Have a wonderful day...

  2. I make a mean carrot soup, adding cauliflower sounds like a great add :o)

  3. Thank you so much for linking up last week at Recipe Sharing Monday. The new link party is now up and I'd love it if you joined us again. Have a great week!


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