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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
4.78 from 27 votes
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Course: Vegan Soups + Stews
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings


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


  • 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, remove the bay leaves, and serve in small soup bowls. Then, 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!


    • 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 teaspoon more oil)


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!