Vegan Roasted Carrot & Cauliflower Soup

It’s the first week of Fall which means it is officially soup season… Wahoo! I’m pretty much convinced blended creamy soups are the new smoothie bowls, so I will be diving headfirst into this trend and decorating my soup bowls along the way. I can’t wait for you to try this absolutely delicious and savory Healthy Vegan Roasted Carrot & Cauliflower Soup as the first fall soup recipe on the blog!

How to make roasted carrot cauliflower soup

Tips for perfect roasted vegetables

What makes this vegan soup so good is roasting the vegetables before adding them to the coconut milk and vegetable broth to simmer.

By roasting and blending the carrots and cauliflower ahead of time it actually decreases the amount of time you have to simmer the soup to get the right consistency too.

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. Don’t get me wrong, you want a nice creamy cauliflower carrot soup, but not one with two many chunks in it for the best texture!

What curry spice works best in this recipe?

Also, the curry spice you use to make this soup does matter and affects the taste quite a bit. I used  Spice Hunters Curry Seasoning, but it is a mixture of cumin, coriander, turmeric, ginger, cloves, red pepper and black pepper in case you want to make your own mix at home.

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!

What tools do I need to make a blended soup?

Other than the ingredients, you’ll either need a good blender or an immersion blender. 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 and Vegan Tomato Red Pepper Soup.

The best vegan carrot cauliflower soup recipe!

This soup is so easy and is best served with homemade garlic bread, fresh oregano, and crispy chickpea croutons on top!

P.S- if you are looking for a really good crispy chickpea recipe I recommend topping this soup with my easy Roasted Sriracha Chickpeas. I added a little bit of oil, curry powder, paprika, and salt before baking the chickpeas for 45 minutes so that the flavors would pair well with this soup.

I hope you enjoy this comforting and Healthy Vegan Roasted Carrot & Cauliflower Soup!  Plus, get excited for all the soup recipes to come with this chilly weather!

-TSG

Looking for more healthier vegan comfort food recipes on SGTO? Check out these fan favorites:

Dairy-free Mushroom Wild Rice Soup

Creamy Gnocchi with Mushrooms & Kale

Vegan Lo Mein with Tofu

Vegan Pizza Rolls

 Lemon Butter Pasta with Peas & Leeks

Continue to Content

Vegan Roasted Carrot & Cauliflower Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

The creamiest roasted carrot and cauliflower soup topped with crunchy chickpeas. YUM!

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Ingredients

Roasted Vegetables

• 1 cup chopped carrots (*about 2 carrots peeled and chopped into 1/2 inch peices)
• 3 cups chopped cauliflower (*mostly tops, discard leaves and thick stems)
• 1.5 Tbsp avocado oil
• 1.5 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/4 tsp red pepper chili flakes
• salt & pepper to taste

Soup Ingredients

• 1 14 oz can coconut milk
• 2 cups vegetable broth
• 2 Tbsp tomato paste
• 1 tsp curry powder
• 3 dried bay leaves
• salt & pepper to taste

Instructions

1. Preheat your oven to 400F. Chop your cauliflower into bite size peices and your peel and chop your carrots. Add them to a large baking sheet and toss with the avocado oil, curry powder, garlic powder, turmeric, and red pepper chili flakes. Add salt and pepper to your liking.
2. Roast the vegetables for 35-45 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.
3. 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.
4. Next add the blended vegetables and coconut milk to a large soup pot along with the vegetable broth, 1 tsp of curry powder, bay leaves, and tomato paste. Stir and bring to a boil. Reduce the heat, cover the pot, and simmer the soup for 15 minutes.
5. At the 15 minute mark, 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!

Nutrition Information:

Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 200Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 358mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 3g

ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.

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