Keto Cauliflower and Carrot 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