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    Home » All Recipes » Vegan Soups + Stews

    Vegan Roasted Cauliflower Carrot Soup (GF)

    Published: Sep 23, 2020 · Modified: Aug 28, 2021 by Megan · This post may contain affiliate links.

    18.4K shares
    Jump to Recipe
    soup with text "vegan carrot cauliflower soup".

    It's officially soup season so we are celebrating with a big bowl of Healthy Vegan Roasted Cauliflower Carrot Soup! This creamy soup is dairy-free, gluten-free, and flavored with curry powder for a flavorful & delicious vegan soup to cozy up with during Fall & Winter!

    two bowls of soup with crispy chickpeas and oreganos on top with sides of extra chickpeas and toasted bread

    *Recipe shared September 2018 and updated September 2020*

    It's no surprise that soup season is my absolute favorite time of year. When you have options like my Vegan Lemon Orzo Soup, Mushroom Wild Rice Soup, and this healthy roasted cauliflower carrot soup- you are bound to love soup season too!

    Steps to make carrot cauliflower soup

    First, roast the vegetables

    What makes this carrot cauliflower soup so good is roasting the vegetables before blending them with coconut milk and other ingredients.

    For this recipe, I sliced the carrots into 1-inch pieces and then cut the cauliflower into florets. Then season the veggies with avocado oil, curry powder, garlic powder red pepper flakes, salt, and pepper before baking.

    My biggest advice for this soup is to make sure to NOT undercook the vegetables. If you don't cook them until they are browned and starting to crisp, they won't blend well. Cooking the veggies at 400F for the full 30-35 minutes makes the roasted carrots and roasted cauliflower soft and easy to blend into a truly creamy soup.

    P.S- for this recipe, I used my NordicWare Aluminum Baking Pans!

    roasted chopped carrots and cauliflower on an aluminum sheet pan
    Chopped Carrots & Cauliflower after roasting

    What curry spice works best in this recipe?

    Ultimately, the curry spice you use in this recipe will affect the flavor of the soup so make sure to use a curry spice you know you like!

    I used  Spice Hunters Curry Seasoning which is a mixture of cumin, coriander, turmeric, ginger, cloves, red pepper, and black pepper.

    You can likely find recipes online for homemade curry spices with these ingredients, but I personally prefer to buy them premixed. The reason for this is it helps me save money and reduce waste from buying large amounts of spices I don't cook with often (like cloves and coriander).

    P.S- If you are looking for another recipe to make with curry spice, try out my Vegan Chickpea Tomato Curry or my Eggplant Lentil Curry next!

    Blend the roasted veggies & coconut milk

    Once the carrots and cauliflower are cooked, let them cool, then add them to a blender with the coconut milk. Blend until completely smooth and no chunks remain!

    I'm still on the hunt for a great immersion blender, but I use the Kitchenaid K400 Blender which works great for soups. It's also the blender I used to make my Vegan Cream of Broccoli Soup so at this point it's basically my go-to soup blender!

    Add veggie broth and simmer

    The last step to making this soup is to add the blended veggies & coconut milk to a large soup pot with the veggie broth. The veggie broth helps to thin out this soup so it's not too thicken and also gives it a better flavor.

    For this recipe, I used my Lodge Dutch Oven (sage green color if you're wondering!) to cook the soup and I used Pacific Foods Veggie Broth which is SO good and flavorful. If you're looking to make your own veggie broth, check out this recipe.

    three pictures showing soup ingredients in pot, adding in bay leaves, and the soup simmering over heat
    Making the soup- adding in the ingredients, mixing together & adding in bay leaves, and simmering over low heat

    Best soup toppings

    When it comes to soup toppings for this carrot cauliflower soup, I am a BIG proponent of crispy chickpeas!

    If you are looking for a really good crispy chickpea recipe I recommend topping this soup with my easy Roasted Sriracha Chickpeas. You could also follow that recipe but season the chickpeas with curry powder instead to match the flavors of the soup.

    Overall, a CRUNCHY or FRESH topping works best to give this soup more texture. Other good soup toppings include:

    • Pepitas (raw pumpkin seeds)
    • Fresh herbs (I used oregano, but any works)
    • Hemp seeds
    • Pomegranate or Crispy Kale (like I added in my Sweet Dumpling Squash Soup recipe)
    • Homemade croutons or fresh breadcrumbs
    a spoon digging into a bowl of carrot cauliflower soup with crispy chickpeas on top

    FAQ & Substitutions:

    Can I make vegan soup oil free?

    Definitely! You can boil or steam your veggies until they are soft and ate the seasoning directly to the soup. Alternatively, you roast your veggies on parchment paper or in a glass container without oil.

    It doesn't taste quite as good (because there is less caramelization), but it still works. If the seasoning isn't sticking while you are trying to keep it oil free, try adding a little lemon juice or tamari to the veggies to help the seasoning stick.

    Just keep in mind, this recipe only has 2 Tbsp oil for the entire recipe so we are still keeping it relatively light while using oil to give immense flavor to the vegetables as it aids in caramelizing them.

    Can I make this soup without coconut milk?

    For sure! Just keep in mind, coconut milk is what makes this vegan carrot cauliflower soup SUPER creamy.

    However, if coconut milk is not accessible to you or you cannot eat it for other reasons, try subbing with unsweetened/unflavored soy milk or oat milk. I highly recommend either of these dairy alternatives as they are creamy and don't have as strong of a flavor as options like almond or hemp milk.

    How do I store carrot cauliflower soup?

    Leftover soup will keep in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. When freezing soup, I recommend storing individually as you will have to defrost it before eating.

    overhead shot of two bowls of soup with chickpeas, pumpkin seeds, and fresh oregano on top

    I hope you enjoy this comforting and Vegan Roasted Carrot Cauliflower Soup!  Plus, get excited for even more soup recipes to come this winter.

    -TSG

    More healthy vegan soup recipes you will love:

    • Vegan Mushroom Wild Rice Soup
    • Vegan Roasted Red Pepper Tomato Quinoa Soup
    • Vegan Tomato Gnocchi Soup
    • Vegan Tuscan White Bean Kale Soup

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    two bowls of soup with crispy chickpeas and oreganos on top with sides of extra chickpeas and toasted bread

    Vegan Roasted Carrot & Cauliflower Soup

    The creamiest roasted carrot and cauliflower soup topped with crunchy chickpeas, fresh oregano, and pumpkin seeds
    4.77 from 26 votes
    Print Pin
    Course: Vegan Soups + Stews
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Roasted Vegetables

    • 1 cup chopped carrots about 2 carrots rinsed & chopped into ½ inch pieces
    • 3 cups chopped cauliflower mostly tops, discard leaves and thick stems
    • 2 Tablespoons avocado oil any oil works but make sure it can withstand high heat
    • 1 ½ teaspoon curry powder
    • 1 teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon turmeric optional
    • ¼ teaspoon black pepper
    • ¼ teaspoon red pepper chili flakes optional, for spiciness

    Soup Ingredients

    • 14 ounces can coconut milk
    • 2 cups vegetable broth
    • 2 Tablespoons tomato paste
    • 1 teaspoon curry powder optional, add for more curry flavor to soup
    • 3 dried bay leaves for flavor
    • salt & pepper to taste add more or less to flavor soup as it's cooking

    Instructions

    • Preheat your oven to 400F. Chop the cauliflower into bite sized pieces and rinse and the carrots. Add them to a large baking sheet and toss with the avocado oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional red pepper chili flakes.
    • Roast the vegetables for 30-40 minutes until vegetables are soft inside and beginning to brown and crisp on the outside. Remove the vegetables from the oven and let cool to room temperature.
    • Once the vegetables have cooled add to a blender with the can of coconut milk and blend until you smooth and no large chunks of vegetables are left. (If using an immersion blender, blend together with broth and tomato paste directly in pot).
    • Next add the blended vegetables and coconut milk to a large soup pot along with the vegetable broth, tomato paste, and bay leaves Stir and bring to a boil Reduce the heat, cover the pot, and simmer the soup for 5-10 minutes until warmed throughout.
    • Remove the soup from the heat , serve into small soup bowls, and garnish with the toppings of your choice. Good options include fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or a side of garlic bread. Enjoy!

    Notes

      • Leftover soup will keep in the fridge for 3-4 days or in the freezer up to 1 month. When freezing soup, I recommend storing individually as you will have to defrost it before eating.
      • To make oil free, dry roast the vegetables on parchment paper or in a glass container instead. Veggies may need a little lemon juice or tamari to help seasoning stick.
      • There is not a great substitute for coconut milk here (it provides the ultimate creamy flavor), but if you are okay with a less creamy soup sub 1:1 for soy milk or oat milk (unsweetened/unflavored)
      • I topped this soup with curry roasted chickpeas based off my Sriracha Roasted Chickpeas recipe (just sub curry powder for sriracha and add in 1 tsp more oil)

    Nutrition

    Serving: 1bowl | Calories: 341kcal | Carbohydrates: 17g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1177mg | Potassium: 703mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5773IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Kate says

      September 09, 2021 at 12:43 am

      5 stars
      Simple and yummy recipe

      Reply
      • Megan says

        September 09, 2021 at 12:33 pm

        Thank you!

        Reply
    2. Joy says

      June 26, 2021 at 1:19 pm

      Hi I just want to say that this is the best soup I have ever made. Even my husband who isn't vegan tried it and enjoyed it. It is so full of flavour and the texture is spot on. I will be definitely be making this again. Thank you for this wonderful recipe.

      Reply
      • Megan says

        June 26, 2021 at 1:24 pm

        Thank you so much for sharing-It made my day 🙂 So glad you could both enjoy it!

        Reply
    3. Joy says

      June 26, 2021 at 1:15 pm

      5 stars
      Best soup I have ever made that includes the many years I wasn't vegan. Excellent texture and plenty of flavour.

      Reply
    4. Sunshine says

      April 15, 2021 at 6:49 pm

      5 stars
      This soup is incredible!!! The texture... the spices... the thickness... spot on perfection. If it were feasible to make this so I could eat it every day, I probably would. My only problem with it is trying to eat LESS in a serving so I can have MORE throughout the week! Thank you for sharing this delicious recipe!!

      Reply
    5. Alisha says

      February 22, 2021 at 5:13 am

      5 stars
      Loved this recipe. Simple to make, and so flavorful. Didn’t change a thing! 🙂

      Reply
    6. Lynn says

      February 21, 2021 at 7:38 am

      5 stars
      This soup was delicious! This will be going in my recipe file. 😉

      Reply
    7. Kathleen says

      January 12, 2021 at 12:58 am

      Hi. This sounds yummy. But I am always puzzled when a recipe calls for a “can of coconut milk.” I am familiar with canned coconut cream, which is very thick, and with coconut milk, which is the consistency of dairy milk and comes in cartons. I am not familiar with coconut milk in cans. Can you clarify this for me?

      Reply
      • Megan Horowitch says

        January 12, 2021 at 1:03 am

        I have used Thai Kitchen and Edward and Sons canned coconut milk for this recipe. It does have coconut cream in it that rises to the top, but the rest of the milk in the container in more watery. Many brands also sell coconut cream and I don't recommend using that for this recipe.The coconut milk that comes in cartons is usually to thin. If you're only able to find a carton of coconut milk and coconut cream you could try mixing the two for this recipe for a similar result. I'm not sure where you are located, but I am only aware of canned coconut milk brands in the United States so maybe it is named differently elsewhere. Hope that helps!

        Reply
    8. Rae says

      November 18, 2020 at 5:36 pm

      This is one of the best soups I've ever made! We sprinkled roasted chickpeas, pomegranate arils, and cilantro. First time I've ever made a soup and not had leftovers for days because my husband and I kept going back for seconds.

      Reply
      • Megan Horowitch says

        November 18, 2020 at 5:52 pm

        Love the sound of all those toppings! So glad you both loved it 🙂

        Reply
    9. Kayla says

      November 11, 2020 at 7:38 pm

      5 stars
      This recipe is amazinggggg. I always dump the curry powder in because I love it strong and did sourdough croutons. But nothing I would change about it. KEEPER!:)

      Reply
    10. Heather says

      September 21, 2020 at 1:21 am

      5 stars
      I am obsessed with this soup, I’ve made it twice in 3 days! Super simple recipe and ingredients. I’m so happy I cane across this one, it’s definitely going to be a staple in my kitchen!

      Reply
    11. ShortGirlTallOrder says

      December 13, 2019 at 5:40 am

      Thank you so much for the feedback Emily! I'm so glad you loved the recipe 🙂

      Reply
    12. Emily says

      December 13, 2019 at 5:34 am

      5 stars
      This was so good! Perfect on a cold night. Coconut curry is a fabulous combo, and the crispy chickpeas made a great topping (and snack). There are a lot of steps in this recipe (I made my own curry powder), but all simple & didnt take me long to whip up on a weeknight. Thank you for posting!

      Reply
    13. Liz says

      December 13, 2019 at 4:03 am

      This soup is AMAZING! I make it almost every week for my toddler and I because we just can’t get enough of it! Also, I added in a head of roasted garlic and it was ??

      Reply
      • ShortGirlTallOrder says

        December 13, 2019 at 5:40 am

        A head of roasted garlic sounds SO good! I will have to try that next time too 🙂

        Reply
    14. nicole (thespicetrain.com) says

      January 04, 2019 at 1:10 am

      This sounds so delicious and looks beautiful! Thanks for sharing. 🙂

      Reply
      • mhorowitch8 says

        January 04, 2019 at 4:45 am

        You're welcome Nicole, Hope you enjoy!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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