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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


  • 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!


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