Carrot Cauliflower Soup

Nourishing, cozy, light yet satisfying, this carrot cauliflower soup is packed with goodness. Easy to make, this blended soup is smooth with a hint of ginger and finished with fresh lemon and coconut milk. Absolutely delicious!

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Why You'll love this recipe

• This soup is super creamy with a silky texture but completely dairy-free as we use coconut milk. It's deliciously comforting with a nice balance of the sweetness of the carrots and the earthiness of cauliflower.
• It's nutrient-packed, filled with vitamins and antioxidants, vegetarian and blended like my roasted tomato soup, butternut squash leek soup, and broccoli zucchini soup!
• The ingredient list to make this carrot and cauliflower soup isn't long making is easy and budget-friendly. It's also a good meal to prep as it reheats well.

Key Ingredients and variations

• Carrots: peeled and roughly chopped as the soup is blended. I used 5 to 7 depending on their size.
• Cauliflower: you'll need a small one or half a large one. About 3 cups of florets.
• Leek: the flavor of leeks is sweet and savory and is so good in soup but you can definitely replace it with a yellow onion. Only use the white and very light green part, discarding the tough dark green top part. Make sure to wash them well, dirt loves to sneak in the layers. One of the easiest way to clean leeks is by slicing them first, and rinsing them really well under cold water using a colander or salad spinner basket, moving them around with your hands to get rid of all the hidden soil. Dry them with the salad spinner or by setting them on top of paper towels or a clean kitchen towel.
• Garlic: it just makes everything better.
• Ginger: I recommend using fresh if possible, or those frozen little cubes are great too. You can also use ground ginger.
• Broth: choose what you prefer, vegetable or chicken broth. You can always add a little more broth to get the consistency you like.
• Spices: keeping it simple with garlic, onion powder, salt and pepper. Always adjust to taste.
• Lemon: the acidity perfectly balances the soup.
• Coconut milk: adds the silkiness and creaminess to the soup while keeping it dairy-free. Can be replaced with half and half, cream or milk.
• Toppings: I use pumpkin seeds, also called pepitas, for crunch and their great nutrients. You can use croutons, crusty bread, crackers, anything you'd like.

How to make This carrot cauliflower soup

• Prep the veggies by chopping the carrots, leeks and cauliflower. Peel the garlic and mince. Grate the ginger if using fresh.

Tips

• Be careful not to burn the leeks! Turn the heat down a bit if necessary and stir a lot. Burned leeks can taste a little bitter so we want to avoid that.
• Store leftovers in an airtight container refrigerated for up to 4 days. They can also be frozen, make sure the soup has completely cooled down before freezing.
• If you like heat, you can spice up the soup with a little cayenne pepper, red pepper flakes, or hot sauce like sriracha right before serving.
• If the soup feels too thick to your taste, you can add a little more broth, water or coconut milk.
  

frequently asked questions