Carrot, Cauliflower, and Caraway Soup

This simple soup is full of intriguing flavors, delicious as a first course or with a salad alongside for lunch.

Serves: 6Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. cauliflower florets
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 tsp. caraway seeds
  • Juice of 1⁄2 lemon
  • 1 Tbsp. finely grated orange zest
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1⁄2 cup chopped parsley


  • Boil the cauliflower and carrots in the broth with caraway seeds, lemon juice, orange zest, salt, and pepper.
  • When tender, about 20 minutes, cool and then puree in food processor or blender until smooth.
  • Reheat but do not boil. Serve garnished with the parsley.