Golden Goddess Carrot & Cauliflower Soup - the best anti-inflammatory soup. This soup is packed with fiber, protein and antioxidants. It is super filling and healthy for you. It is also ready in about 30 minutes.
I love soup. For more yummy soup recipes try my broccoli cheddar soup or my lemon parmesan stew.
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Why you'll love this blended cauliflower carrot and white bean soup
It is easy to make and made on one pot and your blender.
It is is gluten free and can be made vegan and vegetarian.
Thanks to the white beans this soup is high in protein.
It is the coziest healthy fall or winter dinner.
Ingredients
- butter
- onion
- carrots
- white beans
- cauliflower
- broth
- basil
- soy sauce
- turmeric
- paprika
- lime
- ginger
- cayenne
See the recipe card for full information on ingredients and quantities.
Substitutions
- coconut milk - heavy cream can be a sub here.
- broth - you can use vegetable broth, chicken broth or chicken bone broth for this recipe.
Step-by-Step Instructions
See the recipe card for full information on instructions.
- Step 1: Cook carrots, onions, garlic an ginger.
- Step 2: Add all ingredients to the pot and simmer until softened.
- Step 3: Blend together soup.
- Step 4: Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Equipment
You need a good blender for this recipe.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
If you want to bump up the protein in this recipe use bone broth.
Recipe FAQS
The ginger, basil and turmeric in this recipe are anti-inflammatory
White beans are high in fiber and vitamins such as magnesium. They are also a protein source.
Yes, use oil instead of butter and use vegetable broth.
Other soups and stews to try
If you make this Golden Goddess Carrot & Cauliflower Soup, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
Golden Goddess Carrot & Cauliflower Soup
Ingredients
- 1 tablespoon butter or oil
- ½ yellow onion - finely chopped
- 2 cups chopped carrots from 2-3 medium sized carrots or 1 bunch tiny carrots
- 1 tablespoon minced ginger
- 4 cloves garlic - minced
- 1 cup cauliflower florets
- 4 cups vegetable broth or chicken bone broth I like bone broth for extra protein
- ½ cup fresh chopped thai basil or cilantro
- 1 can white beans - drained
- 2 teaspoons turmeric
- ½ teaspoon cayenne pepper omit if sensitive to spice
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon soy sauce
- juice from 1 lime
- 1 cup coconut milk or heavy cream I used coconut milk but heavy cream also works
Instructions
- Heat butter or oil over medium high heat. Add onion and cook for 5 minutes. Add in ginger, garlic and carrot. Cook for 5 more minutes.
- Add all remaining ingredients to the pot. Bring to a simmer and cook for about 15 more minutes, until the vegetables have softened.
- Add soup to a blender and blend until smooth. Serve with crusty bread or a grilled cheese.
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