Creamy Cauliflower and Carrot Soup

Creamy Cauliflower and Carrot Soup
Creamy. Comforting. Rich. Indulgent. Those words don’t usually conjure up an image of vegetable soup. But maybe they should.

A vegetable soup this satisfying and delicious might sound like a contradiction in terms. However, this Creamy Cauliflower and Carrot Soup transforms ordinary vegetables into an entirely unexpected, velvety comfort food.

Overflowing with so much flavor, you might easily miss that this soup is jam-packed with nutrients. Along with protein, fiber, calcium, magnesium, phosphorus and potassium, it is loaded with vitamins A, B, C, E and K (NutritionData.com).

This cooks in just about 20 minutes on the stove (and 12 minutes with a pressure cooker), so once your vegetables are prepped, it can be ready in a flash.

And though this soup is ultra-nutritious, it may also be the perfect answer to a long, hard day, or a cold, rainy night when only the most soothing, delicious comfort food will do. Perfect served over steamed brown rice or with warm toasty whole grain bread.

CREAMY CAULIFLOWER AND CARROT SOUP


2 cups baby carrots
2 cups water
1 onion, chopped
3 stalks celery, chopped
1 head of cauliflower, washed, cut into 1-inch pieces
2 cups baby carrots, thinly sliced
1 teaspoon minced fresh garlic
4 cups water
4 teaspoons kosher salt
1 teaspoon pepper
sprinkle of cayenne pepper
sprinkle of Creole or Cajun seasoning
1/2 teaspoon ground nutmeg
1 cup raw cashews
6 cups fresh baby spinach, roughly chopped

Stovetop Instructions

In a high-powered blender (like a Vitamix) add 2 cups of baby carrots and 2 cups of water. Blend until smooth. Set aside.

Place the next 11 ingredients (onion through nutmeg) into a large soup pot. Bring to a boil. Cover and reduce to a rolling simmer for 20 minutes, or until vegetables are tender. Remove soup from heat.

Using a ladle, place about 3 to 4 cups of the hot soup into a high-powered blender (like a Vitamix), along with the cashews. Blend until smooth and creamy. Add cashew cream mixture back to soup pot and combine well.

Add the spinach, and allow spinach to wilt from the heat. Serve hot.

Pressure Cooker Instructions

In a high-powered blender (like a Vitamix) add 2 cups of baby carrots and 2 cups of water. Blend until smooth. Set aside.

Place the next 11 ingredients (onion through nutmeg) into a large Electric Pressure Cooker. (I love the electric Zavor 8-quart multi-cooker.)

Lock the lid in place. Select High Pressure and set the timer for 12 minutes. After the cooking is complete, use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Using a ladle, place about 3 to 4 cups of the hot soup into a high-powered blender (like a Vitamix), along with the cashews. Blend until smooth and creamy. Add cashew cream mixture back to soup pot and combine well.

Add the spinach, and allow spinach to wilt from the heat. Serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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