Curried Carrot Cauliflower Soup

Ali Segersten

I created this soup today for lunch basically out of a craving for something healing and nourishing, while being warming and spicy all at the same time.

It is fairly easy to make and comes together rather quickly. We served it with cooked quinoa. A very simple lunch. Though Tom's response was, "Wow Al (his nickname for me) this soup is amazing (as he was coming back into the kitchen for seconds), there is so much depth of flavor here, thanks for making this."
All of our children loved it too, as you can see by the empty bowls in the photos below!
We only have a small portion leftover, but I'll bet this soup would freeze well for those of you with smaller families. :)

Recipe from our Meal Planner

Curried Carrot Cauliflower Soup

CURRIED CARROT CAULIFLOWER SOUP-1
CURRIED CARROT CAULIFLOWER SOUP-2
Servings
6
Cook Time
30 minutes
Prep Time
15 minutes

Serve this anti-inflammatory soup with toasted pumpkin seeds and micro-greens for a nutritious lunch! Since this soup will be pureed you don't have to worry about chopping things nicely and evenly. The smaller you chop the less time it will take to cook! Use your favorite homemade vegetable broth or chicken broth in place of the water for richer flavors.

Tip

Your soup may end up bitter tasting if you do not peel your carrots. I prefer to take off the peels for pureed soups but leave them on for other recipes (especially anything raw).

Ingredients
2 tablespoons extra virgin olive oil
1 large onions
1 tablespoons chopped fresh ginger
4 cloves garlic crushed
2 teaspoons curry powder
1 teaspoons ground cumin
1 pounds carrots peeled and chopped
1 heads cauliflower chopped
6 cups water
2 teaspoons sea salt or to taste

Garnish

½ cups chopped cilantro
½ cups coconut milk
½ cups pumpkin seeds toasted
1 handfuls microgreens
Directions
  1. Heat oil in a 6-quart pot over medium heat.
  2. Add onions and a dash of salt and cook until the onions are soft and starting to change color, about 5 to 10 minutes.
  3. Then add the ginger, garlic, and spices; sauté a minute more.
  4. Then add the carrots, cauliflower, and water or stock. Simmer, covered, for about 25 minutes.
  5. Then puree in batches in a blender until smooth, or use a stainless steel immersion blender to puree right in the pot. Add salt to taste if needed.
  6. To toast pumpkin seeds, heat a 10-inch stainless steel skillet over medium heat. Once the pan is hot, add the pumpkin seeds. Keep them moving in the pan so they don't burn. They are done once they are slightly golden and most of them have puffed up and "popped."
  7. Serve each bowl with a swirl of coconut milk, toasted pumpkin seeds, and chopped cilantro for a garnish. Enjoy!


Toddler and Kid-Approved!

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Posted In
GF/CF lunch quick meals Soup vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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