Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, creamy carrot & cauliflower soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Creamy Carrot & Cauliflower Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Creamy Carrot & Cauliflower Soup is something which I have loved my entire life. They’re fine and they look fantastic.
Tip in the carrots, stock and thyme, then season and bring to the boil. Cover with water, add salt and boil until the carrot has softened. Blend the cooked vegetables with the evaporated milk till smooth.
To get started with this recipe, we have to first prepare a few ingredients. You can cook creamy carrot & cauliflower soup using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Carrot & Cauliflower Soup:
- Take medium brown onion
- Make ready garlic
- Make ready cauliflower
- Take large carrots
- Prepare olive oil
- Make ready black peppercorns
- Prepare rock salt
- Get vegetable stock
Perfect either as a side, or as a meal in itself, this healthy and filling Carrot Soup is a great addition to your dinner. The humble carrot makes an amazing creamy carrot soup - but when you sneak bacon in, it makes it over-the-top delicious! This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking.
Instructions to make Creamy Carrot & Cauliflower Soup:
- Add the olive oil to the pressure cooker.
- Chop the onions & mince the garlic.
- Grind the salt & pepper in a spice grinder.
- Add the ground salt & pepper to the onions & garlic & sauté on a low heat for 5 minutes.
- Chop the carrots & cauliflower.
- Add the carrots, cauliflower & vegetable stock to the pressure cooker.
- Cook on soup setting - takes 20 minutes in mine once at pressure.
- Once cooked allow it cool slightly for 10 minutes before transferring to a blender & blend it until it is smooth & creamy.
Transfer the onion and garlic to the saucepan with the carrots and pour in chicken stock. Puree the carrot mixture in a food processor or liquidiser, in small batches if necessary. Return to the saucepan and stir in the milk, dill and chives. The Orecchiette pasta is the perfect little scoop for the creamy carrot sauce. The carrot sauce is so simple to make and basically simmers while the orecchiette pasta cooks, very quick and efficient - and then it is blended into the creamiest silkiest sauce that glows with nutrients.
So that’s going to wrap this up with this special food creamy carrot & cauliflower soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
