Lemony Carrot And Cauliflower Soup
A savory carrot soup you will want to make again and again
Servings: 4
Calories: 129kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves dried
- ½ teaspoon sage dried leaf
- 1 medium yellow onion diced, about 1 cup
- 2 cloves garlic about 1 teaspoon minced
- 1 teaspoon turmeric
- 6 cups water
- 1 tablespoon Lite soy sauce use gluten free if you need GF
- ½ teaspoon kosher salt
- 4 large carrots cleaned, peeled and cut in 2-inch pieces
- 1 small cauliflower trimmed and cut into small pieces, about 4 cups
Garnish (This is the best part; don't leave it out.)
- ½ teaspoon smoky paprika
- 2 scallions white and green parts only, sliced
- zest of one lemon
- juice of one lemon about ¼ cup
Instructions
- Heat the oil over medium heat in a Dutch oven or soup pot until hot.
- Add the thyme and sage and continue heating for about 1 minute.
- Add the chopped onion and sauté until the onion is transparent (about 7 minutes).
- Add the garlic and stir, heating for about 30 seconds.
- Add the tumeric and stir, heating for about 30 seconds.
- Add the water, soy sauce, salt, carrots and cauliflower and bring it to a boil.
- Reduce the heat to medium and continue cooking until the vegetables are tender, about 15-20 minutes.
- Using an immersion blender (or a regular blender), blend the soup until thoroughly blended.
- Serve hot, topped with 1 teaspoon lemon juice, a pinch of lemon zest, a pinch of smoky paprika, a few sliced scallions, and a few Homemade Croutons (if desired).
Nutrition
Calories: 129kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 632mg | Potassium: 523mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12236IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 1mg