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:
- 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!
*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 Cauliflower and Carrot Soup
- 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
- 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!