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!
Soup season I’m coming for you!: Jump to Recipe
What makes this soup so good is roasting the vegetables before adding them to the coconut milk and vegetable broth to simmer. By roasting and blending the vegetables 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 and the soup will end up too thick. Don’t get me wrong, you want a nice creamy soup, but not one with two many chunks in it for the best texture! Also, the curry spice you use to make this soup does matter and affects the taste quite a bit. I linked the spice I use below, 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 we save money and reduce waste from buying large amounts of spices I don’t cook with often (like cloves and coriander).
This soup is so easy and is best served with homemade garlic bread, fresh oregano, and crispy chickpea croutons! P.S- if you are looking for a really good crispy chickpea recipe I followed this baked chickpea recipe by Minimalist Baker to top the soup you see in these pictures. 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. Hope you enjoy this comforting fall recipe and are getting excited about all the soup recipes to come with this chilly weather. Oh, and to get you excited about next week, I’ll see you back here on Wednesday with a special cake recipe I’ve been working on!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- What reason brings this soup to the next level of delicious is having the right spice mix. Buying a good curry spice is ideal for this and I use Spice Hunters Curry Seasoning in this recipe. In case you can’t find a curry spice mix, you can also make your own spice mix using cumin, coriander, turmeric, ginger, cloves, red pepper and black pepper to get a similar combination of flavors.
- It’s not the fanciest, but I’ve had this Ninja Blender/Food Processor set for 4 years now and it hasn’t failed me in blending soups or smoothie bowls. If you want, you can also skip the blender altogether and buy an Immersion Blender to blend right in your soup pot!