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 has a few surprise guests — including cashews and carrot juice — that transform ordinary cauliflower, carrots, onions and spinach 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 Creamy Cauliflower and Carrot Soup cooks in just about 20 minutes, 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, creamy, and delicious comfort food will do.

CREAMY CAULIFLOWER AND CARROT SOUP

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

Stovetop Instructions

Place first 11 ingredients (cauliflower 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.

In a high-powered blender, blend the cashews with about 3 to 4 cups of the soup, until smooth and creamy. Return mixture to soup pot and stir well.

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

Pressure Cooker Instructions

Place first 11 ingredients (cauliflower 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.

In a high-powered blender, blend the cashews with about 3 to 4 cups of the soup, until smooth and creamy. Return mixture to soup pot and stir well.

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

(Adapted from Eat to Live, by Joel Fuhrman)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

One thought on “Creamy Cauliflower and Carrot Soup

  1. Pingback: Perfect Plant-Based Thanksgiving Menu | Ann Arbor Vegan Kitchen

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