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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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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    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

      45

      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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2008

      45

      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)

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    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
    19%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.1 mg
    0%
    Sodium 595.4 mg
    24%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.2 g
    16%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    medium sharp cheddar

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