Vegan Roasted Carrot & Cauliflower Soup Recipe

Introduction

This Vegan Roasted Carrot & Cauliflower Soup is a comforting and flavorful dish perfect for any season. Roasting the vegetables brings out their natural sweetness, while the curry and coconut milk add a creamy, aromatic touch. It’s an easy, nourishing soup that’s great for a cozy meal.

Ingredients

• 1 cup chopped carrots (about 2 carrots, rinsed and chopped into ½ inch pieces)
• 3 cups chopped cauliflower (mostly tops, discard leaves and thick stems)
• 2 tablespoons avocado oil (or any high-heat oil)
• 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)
• 14 ounces can coconut milk
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon curry powder (optional, for extra curry flavor in soup)
• 3 dried bay leaves
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Chop the cauliflower into bite-sized pieces and rinse the carrots. Place them on a large baking sheet and toss with avocado oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional red pepper chili flakes.
2. Step 2: Roast the vegetables for 30 to 40 minutes, until they are soft inside and beginning to brown and crisp on the outside. Remove from the oven and let cool to room temperature.
3. Step 3: Once cooled, add the roasted vegetables and coconut milk to a blender. Blend until smooth with no large chunks remaining. If using an immersion blender, blend together with broth and tomato paste directly in the soup pot.
4. Step 4: Transfer the blended mixture to a large soup pot. Add the vegetable broth, tomato paste, and bay leaves. Stir well and bring to a boil.
5. Step 5: Reduce heat, cover, and simmer for 5 to 10 minutes until warmed through. Remove bay leaves and adjust seasoning with salt and pepper if needed.
6. Step 6: Serve hot, garnished with toppings of your choice like fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or with a side of garlic bread. Enjoy!

Tips & Variations

• For a spicier soup, increase the red pepper chili flakes or add a pinch of cayenne pepper.
• Use canned tomatoes instead of tomato paste for a slightly different texture and flavor.
• Swap avocado oil with olive oil or another high-heat oil based on preference.
• Add a splash of lime juice or vinegar just before serving to brighten the flavors.
• For a chunkier texture, reserve some roasted vegetables and stir them in after blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of carrot and cauliflower?

Yes, you can substitute or add vegetables like sweet potatoes, butternut squash, or parsnips for different flavors and textures. Just adjust roasting times as needed.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as written. Just ensure any toppings or sides you serve with it are also gluten-free if needed.

Vegan Roasted Carrot & Cauliflower Soup Recipe

Print Recipe

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5 from 101 reviews

This Vegan Roasted Carrot & Cauliflower Soup is a creamy, flavorful, and nourishing plant-based soup made by roasting fresh carrots and cauliflower tossed with warming spices, then blending them with coconut milk and vegetable broth. The roasting enhances the natural sweetness and adds a subtle caramelized depth, balanced by curry powder and turmeric for an aromatic kick. It’s a wholesome, comforting soup perfect for cozy meals, topped with your favorite garnishes for extra crunch and flavor.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

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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 (or any oil suitable for 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, for enhanced curry flavor)
• 3 dried bay leaves
• Salt & pepper to taste

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (204°C). Chop the cauliflower into bite-sized pieces and rinse the carrots. Toss both with avocado oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional chili flakes on a large baking sheet.
2. Roast Vegetables: Roast the vegetables for 30-40 minutes until tender inside and slightly browned and crisp on the outside. Remove from oven and let cool to room temperature.
3. Blend Vegetables: Once cooled, transfer the roasted vegetables to a blender with the coconut milk and blend until smooth with no large chunks. If using an immersion blender, blend the roasted vegetables directly in the soup pot along with the broth and tomato paste.
4. Cook Soup: Pour the blended mixture into a large soup pot. Add vegetable broth, tomato paste, and bay leaves. Stir and bring to a boil, then reduce heat to low. Cover and simmer for 5-10 minutes until heated through and flavors meld.
5. Finish and Serve: Remove the soup from heat, discard bay leaves, and season with additional salt and pepper to taste. Serve hot, garnished with fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or garlic bread if desired. Enjoy!

Notes

• You can substitute avocado oil with olive oil or any high smoke point oil.
• Adjust spices according to your taste preferences; omit chili flakes if you prefer a milder soup.
• To make the soup thicker or thinner, adjust the amount of vegetable broth.
• For a nut-free and allergy-friendly version, ensure the coconut milk brand is free from cross-contamination.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
• Garnish options add extra texture and flavor; feel free to experiment with your favorite toppings.

Keywords: vegan roasted carrot soup, cauliflower soup, plant-based soup, healthy vegetable soup, creamy coconut milk soup, curry vegetable soup, easy vegan dinner, roasted veggie soup