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Easy Keto Cauliflower and Carrot Soup

Easy Keto Cauliflower and Carrot Soup

EASY KETO CAULIFLOWER AND CARROT SOUPThis 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.

Easy Keto Cauliflower and Carrot soup

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!

keto cauliflower and carrot soup

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

keto cauliflower soup

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

Disclaimer: This post contains some affiliate links

keto carrot soup

low carb cauliflower soup

Easy Keto Cauliflower and Carrot soup
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Keto Cauliflower and Carrot Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 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 | Calories: 208kcal | Carbohydrates: 7g | Protein: 5.8g | Fat: 14.8g | Fiber: 3.5g
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