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    You are in: Home / Recipes / Cauliflower and Carrots Soup Recipe
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    Cauliflower and Carrots Soup

    Cauliflower and Carrots Soup. Photo by *Parsley*

    1/2 Photos of Cauliflower and Carrots Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Boomette's Note:

    This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.

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    Units: US | Metric


    1. 1
      Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
    2. 2
      Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
    3. 3
      Add sherry wine. Reheat the soup.

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    Ratings & Reviews:

    • on December 16, 2008


      This is a great recipe Boomette. I am sorry for trying to ruin it on my end. I used 2 potatoes just because I wanted to use them up. I think I may have used a bit more cauliflower than what was called for too. I had to add a bunch more water as a result. This is all from my changes. A lesson, do not mess with a good thing! I also did not add the sherry, as I did not have it. I was confused about the water being in there twice, until I printed out and read the instructions. Duh. I added some leftover almonds on top. I am not a carrot fan, but this was pretty good. The carrots add a touch of sweetness to the soup, but not too much. I love the addition of nutmeg. I also omitted the salt and I didn't miss it. The green specks are the chives I put in my bowl, but I stirred it before I took the picture. I truly must try this again when I am having a better day. Made and Reviewed for 123 Hit Wonders - Thanks! :)

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    • on November 20, 2008


      DH very much enjoyed this soup! I really liked the thick texture and the very few calories! I used fat-free cheddar (although it doesn't melt very well) and served tonight as a main dish for three, which we hungrily ate on this cold Fall night. Probably next time I wouldn't add the nutmeg - I might do thyme or sage instead. Mine turned out much more orange from the carrots than the picture Parsley posted!

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    • on July 11, 2008


      I made a batch of this today to use the last of some leftover carrots. I was not sure of the beef stock cube so I used a veg stock cube instead and it was very good. Just was you need on a cloudy, rainy evening while watching the world go by.

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    Read All Reviews (5)


    Nutritional Facts for Cauliflower and Carrots Soup

    Serving Size: 1 (2077 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 88.0
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.1 mg
    Sodium 595.4 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 2.9 g
    Sugars 4.2 g
    Protein 2.1 g

    The following items or measurements are not included:

    medium sharp cheddar

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