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Carrot and Cauliflower Soup

Get ready for the fall season with one of our favorite soup recipes. The perfect combination of carrots and cauliflowers will bring out the hearty flavors -- perfect for those days when you want to stay warm indoors.


  • 1 tbsp. extra virgin olive oil

  • 1/2 onion, chopped

  • 2 stalks celery, chopped

  • 1 small bag organic baby carrots

  • 1 large head of cauliflower, florets

  • 8 cups organic chicken or veggie broth

  • 1 tsp. each dried garlic powder, basil, rosemary

  • Salt & pepper

  1. In a large pot, sauté onions, celery and carrots in olive until the carrots are fork tender about 5 minutes. (Add a bit of water or chicken stock if veggies begin to get too dry).
  2. Add cauliflower florets and stir for 30 seconds to coat.
  3. Add dried spices and chicken stock and allow mixture to simmer for 12-15 minutes until cauliflower is soft.
  4. With a slotted spoon, scoop out 2/3 cup of cauliflower pieces and set aside (optional for added texture).
  5. Using an immersion blender, blend soup until smooth.
  6. Stir in cream.
  7. Season with salt and pepper.
  8. Add back the reserved cauliflower pieces and gently stir to combine.

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