In cold winter days, there’s nothing better than a soup to warm up. And this is just one of the advantages that soup brings us.

Another one is that soup almost makes a meal.

Soup is great for those who are on diet: it helps to quench hunger, we eat less and so we can control weight. Some nutritionists say that, at dinner, you just have to eat a bowl of soup with a slice of bread (preferably rye) with cheese.

But soup it is also very important in children’s diet. Every meal should start with the vegetables, vitamins and, minerals that the soup gives us. Besides, you can keep in the refrigerator or freeze in individual doses what is left over. In my home, my kids always start a meal with soup…

One way to avoid soups with potatoes is to replace the potatoes with cauliflower.

Cauliflower is often considered one of the healthiest foods on Earth and there are so many benefits of this vegetable: helps reduce cancer risk, fights inflammation, decreases risk for heart disease and brain disorders, provides high levels of vitamins and minerals (especially vitamin C and vitamin K), aids in weight loss…

I love to use cauliflower in soups because it gives it a extremely creamy texture… I´ll hope you try it and let me know what do you think…

Print Recipe
 Carrots and Ginger Soup
In cold winter days, there's nothing better than a soup to warm up. This is a low carb soup because it is made without potatoes. Cauliflower replaces potatoes. So this soup is perfect for those who are dieting. It is also a vegan and paleo recipe.
Prep Time 30
Cook Time 45
Servings
Ingredients
  • 2 tbsp oliveoil
  • 1 large onion roughly chopped
  • 3 garlic cloves finely chopped
  • 2 tbsp ginger finely grated
  • 1.5 kg carrots roughly chopped
  • 2 liters vegetable stock
  • ½ kg cauliflower roughly chopped
  • fresh coriander leaves , to serve
Prep Time 30
Cook Time 45
Servings
Ingredients
  • 2 tbsp oliveoil
  • 1 large onion roughly chopped
  • 3 garlic cloves finely chopped
  • 2 tbsp ginger finely grated
  • 1.5 kg carrots roughly chopped
  • 2 liters vegetable stock
  • ½ kg cauliflower roughly chopped
  • fresh coriander leaves , to serve
Instructions
  1. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft
  2. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and cauliflower.
  3. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes 
until the carrots are tender.
  4. Stir in the remaining ginger, then blend the soup until smooth using a stick blender.
  5. Season with salt and pepper, then serve with a sprinkling of fresh coriander leaves.
Recipe Notes

This is a low carb soup recipe, made with cauliflower, wich is a perfect substitute for potatoes.

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