Creamy Cauliflower and Carrot Soup

Serving: Enjoy this soup with a slice of toasted sourdough or crackers. It also pairs well with a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Let the soup cool completely before freezing. It can be frozen for up to 3 months—just be sure to thaw it in the refrigerator overnight before reheating.
Variations
Add Greens: Toss in some spinach or kale towards the end of cooking for extra nutrients and color.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Vegan Version: Use plant-based butter and milk to make the soup dairy-free.
Cheesy: Stir in some grated cheddar cheese or Parmesan for a richer flavor.
FAQ
1. Can I make this soup thicker?
Yes! If you’d like a thicker consistency, use flour (as directed in the recipe) or add an extra cup of cauliflower for a creamier texture.

2. Can I use frozen cauliflower?
Yes! Frozen cauliflower works just as well as fresh and can be used in the same quantity.

3. Can I add potatoes?
Yes! Add diced potatoes along with the cauliflower for a heartier soup. Just be sure to cook them until tender before blending.

4. Can I make this soup ahead of time?
Yes, this soup stores well and can be made in advance. It also tastes great the next day!

Enjoy this Creamy Cauliflower and Carrot Soup for a light and comforting meal that’s packed with flavor!