Vegan Roasted Carrot & Cauliflower Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
