Creamy Spiced Carrot Cauliflower Soup

Carrot cauliflower soup: Savor this creamy, spiced vegetarian soup. Easy to make and bursting with flavor, it's perfect for a wholesome meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Soup

Calories: 180

Ingredients Method Notes

Ingredients

1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon kosher salt

Method

Heat the olive oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
Dissolve the vegetable bouillon in the warm water and add to the pot, stirring well.
Add the chopped cauliflower, carrots, curry powder, cinnamon, garam masala, and kosher salt to the pot and stir to combine thoroughly.
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
Using an immersion blender or standing blender, puree all of the ingredients until completely smooth and creamy.

Notes

- For an extra creamy texture, use a high-speed blender and blend until completely smooth. If using an immersion blender, take your time to ensure no chunks remain.
- If the soup appears too thick after blending, add a little extra warm water or vegetable broth until your desired consistency is reached.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.