Cauliflower-carrot Soup with Carrot Straw and Creme-fraiche Blobs on Top

5 from 7 votes
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 37 kcal


  • 1 medium-sized Cauliflower fresh
  • 400 g Carrots
  • 30 g Butter
  • 1,5 liter Vegetable broth
  • 4 tsp Creme fraiche with herbs
  • 250 ml Vegetable oil for deep-frying
  • Salt and pepper


  • Cut the cauliflower into small florets, peel the stalk and cut into large pieces. The cauliflower greens (just put the small, delicate leaves aside). Peel the carrots (cut 300 g in oblique slices), melt the butter in a saucepan, sauté the cauliflower and carrots and add the vegetable stock. Let the soup simmer for about 30 minutes.
  • Finely puree the cauliflower and carrot soup with a blender, season with salt and pepper.
  • For the carrot straw, peel the remaining carrots (100 g) into thin strips with a zest ripper. Fry the strips in vegetable oil heated to 170 ° C until crispy. Remove and deep-fry the cauliflower leaves in them. Drain everything on kitchen paper and lightly salt.
  • Arrange cauliflower and carrot soup on plates, garnish with carrot straw, cauliflower leaves and creme fraiche.


Serving: 100gCalories: 37kcalCarbohydrates: 1.4gProtein: 0.5gFat: 3.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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