Easy Keto Cauliflower and Carrot Soup

This easy Keto Cauliflower and Carrot Soup is the perfect meal when you're in a hurry or running out of keto dinner ideas! It's quick, simple and absolutely delicious. This soup is the perfect thing to come home to after a long day at work.

Tools I used to Make Easy Keto Cauliflower and Carrot Soup

• Cuisinart Immersion Blender – My favourite tool for making soups or sauces! It blends really well and there is no need to transfer things to a blender.
• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Easy Keto Cauliflower and Carrot Soup

• Feel free to add more carrots and sub out some of the cauliflower, I just didn't have many on-hand when I made this!
• When blending the soup, feel free to leave some chunks if you don't want it completely smooth

Easy Keto Cauliflower and Carrot Soup

Serves: 4 (~281ml each)

Ingredients:

• 1 large head of cauliflower, chopped, ~650g
• 1 large garlic clove, crushed
• 2 1/2 cups chicken broth (I just use Campbell's)
• ~1/2 cup shredded carrots, 45g
• 1/4 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp nutmeg
• 1/2 tsp chilli powder
• 1/2 tbsp thyme
• 1 tsp rosemary
• 1/4 tsp salt (more or less to taste)
• 1/2 tsp pepper (more or less to taste)
• 1/2 cup heavy cream
• 3 tbsp (45g) cream cheese
• 1 tbsp sour cream, optional
• additional thyme and shredded carrot for garnish

Directions:

1. In a large pot, add your broth and chopped cauliflower, cover and bring this to a boil.
2. Once just beginning to boil, add in your shredded carrot, garlic and spices. Cover again and continue to simmer on low-medium heat or until the cauliflower is tender and easily pierced with a fork.
3. Next, remove the pot from the heat and use a blender or immersion blender to blend everything until smooth (you can leave it a little chunky if you'd like).
4. Next, place the post back on over low-medium heat and stir in your heavy cream, cream cheese and sour cream, whisk well until everything is smooth and blended.
5. Serve hot with a sprinkle of thyme and shredded carrot on top along with a small dollop of cream cheese in the centre (if you're feeling fancy). Enjoy your Keto Cauliflower and Carrot Soup!

*Store the soup in an airtight container or a bowl covered with saran wrap in the fridge. You can also freeze this in an airtight container or ziplock bag for a quick future meal!

Nutrition for 1/4th of soup (~281ml): 208 calories | 14.8g fat | 7g NET carbs | 5.8g protein | 3.5g fibre

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Keto Cauliflower and Carrot Soup

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Soup

Keyword: soup

Servings: 4 people

Calories: 208kcal

Ingredients

• 1 large head of cauliflower chopped, ~650g
• 1 large garlic clove crushed
• 2 1/2 cups chicken broth I just use Campbell's
• ~ 1/2 cup shredded carrots 45g
• 1/4 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp nutmeg
• 1/2 tsp chilli powder
• 1/2 tbsp thyme
• 1 tsp rosemary
• 1/4 tsp salt (more or less to taste)
• 1/2 tsp pepper (more or less to taste)
• 1/2 cup heavy cream
• 3 tbsp 45g cream cheese
• 1 tbsp sour cream optional
• additional thyme and shredded carrot for garnish

Instructions

• In a large pot, add your broth and chopped cauliflower, cover and bring this to a boil.
• Once just beginning to boil, add in your shredded carrot, garlic and spices. Cover again and continue to simmer on low-medium heat or until the cauliflower is tender and easily pierced with a fork.
• Next, remove the pot from the heat and use a blender or immersion blender to blend everything until smooth (you can leave it a little chunky if you'd like).
• Next, place the post back on over low-medium heat and stir in your heavy cream, cream cheese and sour cream, whisk well until everything is smooth and blended.
• Serve hot with a sprinkle of thyme and shredded carrot on top along with a small dollop of cream cheese in the centre (if you're feeling fancy). Enjoy your Keto Cauliflower and Carrot Soup!

Nutrition

Serving: 281ml | Fiber: 3.5g | Calories: 208kcal | Fat: 14.8g | Protein: 5.8g | Carbohydrates: 7g