This roasted Carrot and cauliflower soup is the perfect, comforting bowl of soup for a chilly day. Roasting the vegetables, combined with warming spices, gives this creamy soup so much flavor!
Carrot and cauliflower soup is really easy to make with just a few budget friendly pantry ingredients. It is lightly spiced with some ginger and curry powder that perfectly balances with the sweetness from the carrots and flavor of the cauliflower. For more carrot and cauliflower recipes, try this easy Roasted cauliflower and carrots side dish recipe or this creamy Butternut squash cauliflower soup.
This soup is also naturally vegan and gluten free by using coconut milk instead of cream, just like this Carrot and Celery Soup.
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Ingredients
Making this cauliflower and carrot soup is easy, the ingredients are listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Carrots, peeled and cut in 1 inch slices.
- Large head of cauliflower, cut into small florets.
- Olive oil, or oil of choice, avocado oil is a great option.
- Spices, sea salt, dried thyme, dried ginger, ground black pepper and optional yellow curry powder and red pepper flakes.
- Onion, a yellow or white onion, chopped.
- Garlic cloves, minced
- Vegetal broth, use store bought or homemade.
- Full fat coconut milk, for a creamy soup.
- Fresh thyme, or parsley for topping.
See recipe card for quantities.
Instructions
To make this carrot cauliflower curry soup, follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card.
- Step 1: Peel the carrots and cut into about ¾ – 1 inch slices. Cut the cauliflower into bite size florets.
- Step 2: Add the vegetables to the baking sheet. Drizzle with the olive oil, sprinkle over the salt, dried thyme, ground black pepper and optional red pepper flakes and stir well. Spread out in an even layer.
- Step 3: Roast in the oven, stirring half way through to make sure they brown evenly. The vegetables are done when they are starting to turn golden brown and are fork tender.
- Step 4: Sauté the chopped onion until translucent.
Step 5: Add the garlic and optional cut powder and sauté for another minute or until fragrant.
Step 6: Add the roasted veggies with the vegetable broth and coconut milk, stir well and bring to a simmer and cook for about 10 min.
Step 7: Turn the heat off and blend the soup until smooth with an immersion bender.
Step 8: If the soup is too thick add a little extra broth or water. Taste and add more salt and pepper if needed.
Hint: Serve this roasted cauliflower and carrot soup hot with a drizzle of coconut milk, some chopped thyme or parsley and some red pepper flakes if desired. A side of bread for dipping like this No knead olive bread or this Red Wine Bread.
This roasted Carrot and cauliflower soup is the perfect warming bowl of soup for a chilly day. Roasting the vegetables combined with warming spices gives this creamy soup so much flavor!
- 1 ½ pound carrots, peeled and cut in 1 inch slices
- 1 large head of cauliflower, (about 1 pound) cut into small florets
- 3 + 1 tablespoons olive oil, divided
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon yellow curry powder (optional)
- 4-5 cups vegetal broth
- 1 14 oz (400g) can full fat coconut milk
- chopped fresh thyme or parsley for topping
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the carrots and cut into about ¾ – 1 inch slices. Cut the cauliflower into bite size florets and add the vegetables to the baking sheet.
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Drizzle with 3 tablespoons olive oil, sprinkle over the salt, dried thyme, ground black pepper and optional red pepper flakes and stir well. Spread out in an even layer.
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Roast in the oven for about 25-35 minutes, stirring half way through to make sure they roast evenly. The vegetables are done when they are starting to turn golden brown and are fork tender.
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In a large soup pot or Dutch oven, add the chopped onion with 1 tablespoon of oil. Sauté on medium heat for about 5 minutes or until translucent. Add the garlic and optional curry powder and sauté for another minute or until fragrant.
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Add the roasted veggies with the vegetable broth and coconut milk, stir well and bring to a simmer and cook for about 10 min.
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Turn the heat off and blend the soup until smooth with an immersion bender. If the soup is too thick add a little extra broth or water. Taste and add more salt and pepper if needed.
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Serve to soup hot with a drizzle of coconut milk, some chopped thyme or parsley and some red pepper flakes if desired.
Substitutions
- Herbs – Top the curry roasted cauliflower soup with some fresh herbs. Chopped thyme, parsley or cilantro are also good options. The recipe also uses dried thyme, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme, instead of the dried. Other herbs like parsley, cilantro or dried cumin also tastes great!
- Carrots – instead of normal carrots, another great option is baby carrots. If they are large, cut them in half lengthwise or even quartered so they will cook at the same time as the cauliflower. The carrots can also be replaced with sweet potato or see this Butternut squash cauliflower soup.
- Frozen veggies – using fresh cauliflower and carrot will taste the best, but frozen vegetables also work. Add them frozen directly to the sheet pan with the oil and spices.
- Onion – Instead of a yellow onion, a red onion or a leek can be used in this soup recipe.
- Coconut milk – use 1 can coconut milk, full fat will make the soup extra creamy. It can also be replaced with regular milk or 1 cup half and half or heavy cream. Add more broth as needed if using these substitutions.
Variations
- Cauliflower – instead of using a whole cauliflower, use half and replace the other half with broccoli to make a broccoli carrot cauliflower soup. Frozen cauliflower can also be used instead of the fresh. Add it frozen to the baking tray with the carrots.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Spicy – This curry roasted cauliflower soup has a hint of heat from the curry powder and red pepper flakes. For a spicy cauliflower soup, use a spicy curry powder and add more red pepper flakes to taste. You can also top with a drizzle of chili oil. Also see this Sweet potato, coconut and chilli soup for a spicy soup.
- Citrus – add some freshly squeezed lime or lemon juice for another flavor layer and to make a lemony carrot and cauliflower soup.
- Roasting – the soup gets a lot of great flavor from roasting the cauliflower and carrots in the oven. This step can also be skipped if you are short on time. Add everything directly to the pot with the vegetable stock and coconut cream. Cook for about 20-30 minutes until soft and then follow the recipe.
How to store leftover soup
This carrot cauliflower soup makes a great meal prep, the leftovers tastes even better the next day. You can easily double this recipe, save the left overs for later on in the week, or freeze for even later use. See the instructions below for how to best store soup.
- Fridge: After the soup has cooled down, pour it into an airtight container and store in the fridge. It will keep for up to 5-6 days. Always smell and taste any leftovers before eating to ensure they are still fresh.
- Freezer: Make a double batch and freeze the leftovers of this curry cauliflower soup with carrots. Follow the same steps as for the fridge, but don’t fill the containers too full because the soup will expand when frozen. Instead of airtight container, freezer-friendly ziplock bags can also be used. Fill the bags with the cooled soup, carefully try to press out any air and then tightly seal the bags to prevent any leaks in the freezer. This soup keeps in the freezer for up to 2-3 months.
How to reheat leftover soup
The easiest and fastest way, is to use the microwave. Pour the soup in a microwave-safe bowl. Heat it on high for about 2-3 minutes (adjust as needed based on the amount of soup and microwave powder). Microwave the soup until piping hot: carefully take it out of the microwave and give it a good stir. Let the soup sit for about 30 seconds before serving.
Larger batches of soup can be reheated on the stove in a soup pot or Dutch oven. Stir often and heat until piping hot and simmering.
EQUIPMENT
When the soup is cooked, use an immersion blender to blend the soup to a smooth and creamy consistency. If you don’t have one, the soup can also be added to a blender or food processor. Just be carful blending the hot soup and don’t fill the blender too full so it risks leaking while blending. It is better to blend the soup in batches if needed.
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Serve this soup with a slice of homemade bread:
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