Delicious and easy low carb soup with cauliflower and carrots topped with crispy bacon
Course Soup
Cuisine whole30
Keyword carrots, cauliflower, coconut milk
Diet Low carb, Paleo
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 4people
Calories 174
Equipment
Immersion blender
Ingredients
1largecauliflower
1tbspcoconut oil
1mediumoniondiced
2largecarrotspeeled and diced
2clovesgarlicpeeled and smashed
2cupsbeef brothor chicken broth
1cupwater
1tspsalt
1/2tspground black pepper
1/2cupcoconut milk
few rashers of baconbaked crisply
Instructions
Cut the cauliflower roughly into smaller pieces and set aside
Heat a large pot and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.
Add the broth and the water, bring to the boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes
Puree the vegetables with a stickblender in the pot (or use a blender but be careful that the hot liquid might spatter out, so keep a kitchentowel on top if you do that)
Add salt, pepper and the coconut milk and stir to combine.