Recipe for Pesto Cauliflower and Carrot Soup for a Seriously Soupy Spring

Pesto Caulflower Carrot Soup


My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.

Pesto Cauliflower and Carrot Soup

Meal type Carrots, Cauliflower, Thyme
Season Spring, Summer


  • 2 cups of water or vegetable broth 

  • 1/2 yellow onion, peeled and cut up
  • 2-3 cloves of garlic, minced and cut up
  • 1/2 teaspoon of Garlic Gold
  • 1 head of cauliflower
  • 2-3 carrots, cut up 

  • 2 tablespoons of pesto
  • 2-3 sprigs of fresh rosemary
  • 2-3 sprigs of fresh lemon thyme
  • 2-3 sprigs of fresh sage
  • salt and pepper, to taste


1 Pour water into a medium-sized pot and let boil on a low flame.
2 Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil.
3 Cut up the cauliflower and carrots and add them to the pot.
4 Cover and let cook for 20 minutes.
5 Add the pesto, salt and pepper and stir.
6 Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency.

Taste and enjoy!

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