Ingredients
1 medium head cauliflower, chopped into florets
3 large carrots, peeled and chopped
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin (optional)
4 cups vegetable broth
1/2 cup unsweetened coconut milk or heavy cream
Chopped herbs or microgreens (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cauliflower and carrots with 1 tbsp olive oil, salt, pepper, and cumin. Spread on the baking sheet.
3. Roast for 25–30 minutes, until tender and lightly golden.
4. In a large pot, heat remaining 1 tbsp olive oil and sauté onion and garlic for 3–4 minutes.
5. Add roasted vegetables and broth to the pot. Simmer for 10 minutes.
6. Use an immersion blender or transfer to a high-speed blender. Blend until smooth.
7. Stir in coconut milk or cream. Adjust seasoning as needed.
8. Simmer 2–3 more minutes to heat through. Serve hot with fresh herbs.
Notes
Add a pinch of turmeric for color and anti-inflammatory benefits.
Use chicken broth instead of vegetable broth for added richness.
Pairs well with crusty bread or a grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Lunch, Dinner
- Method: Roasting, Blending
- Cuisine: American, Clean Eating
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cauliflower carrot soup, creamy vegetable soup, healthy blended soup, dairy-free comfort food