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Creamy Carrot Soup

Fall is definitely one of my favorite seasons! With the warm soups, hot chocolates, cozy clothes and watching the leaves change colors. It’s just so perfect; the other day I went on a run and was so amazed and grateful at how beautiful the trail looked with all the colorful leaves. Since it is starting to get chilly in South Carolina, I was in the mood for a creamy soup. The contexture and flavor of this soup is perfect; my husband who tends to be picky also enjoyed it.

Cooking Method
Difficulty Beginner
Prep Time: 5 min Cook Time: 45 min Total Time: 50 mins
Servings 4
  • 2 tablespoons Avocado Oil
  • 1 Medium White Onion (Diced)
  • 2 Stalks Celery (Chopped)
  • 2 cloves Garlic (Miced)
  • 2 Large Cauliflower (Florets)
  • 4 Large Carrots (Chopped)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Red Pepper Chili Flakes (Optional for spicy lovers)
  • 1/2 teaspoon Salt
  • 2 cups Chicken Broth
  • 1 cup Soy Milk
  • 2 cups Water
  • 3 Bay Leaves
  1. In a large pot, heat olive oil on medium heat. Add the onions, garlic, salt and cook for about 3 minutes until the onions are caramelized.

  2. Add the carrots, cauliflower florets, celery, followed by the broth, water and bay leaves. Bring to simmer, cover and cook until the vegetables are fork tender, about 30 minutes.

  3. Remove the bay leaves, Ladle the soup into a high-speed blender or food processor and blend until it is smooth with no large chunks of vegetables remaining. Return to the pot, add the milk, stir well and reduce the heat, and simmer for about 5 to 10 minutes.

  4. Remove from stove and serve.

  5. Garnish with any toppings of your choice.

Keywords: delicious, homemade, vegetarian