Healthy 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!

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!

-TSG

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:

1. 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.
2.  Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your carrots, cauliflower, and even fresh coconut milk from them for this recipe!

Print Recipe

Vegan Healthy Roasted Carrot & Cauliflower Soup

Course

Lunch

Cuisine

Comfort Food, Dinner

Keyword

Soup

Servings

servings

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

Course Lunch Cuisine Comfort Food, Dinner Keyword Soup Servings servings 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!

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