Description
This creamy Carrot and Cauliflower Soup combines the natural sweetness of roasted carrots with the subtle earthiness of cauliflower, creating a silky smooth and comforting vegetable soup perfect for any season.
Ingredients
Vegetables
- 3 cups cauliflower florets
- 2 cups carrots, sliced
- 1 onion, chopped
Other Ingredients
- 1 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp cumin (optional)
- Salt & pepper, to taste
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Place the cauliflower florets and sliced carrots on a baking sheet, drizzle with olive oil, and roast for 25 minutes until tender and slightly caramelized.
- Sauté Onion: While the vegetables are roasting, heat a pot over medium heat. Add a bit of olive oil if needed, then sauté the chopped onion until it becomes soft and translucent, about 5-7 minutes.
- Add Roasted Vegetables and Broth: Transfer the roasted cauliflower and carrots into the pot with the sautéed onion. Pour in the vegetable broth and stir in the optional cumin if using. Bring the mixture to a gentle simmer.
- Simmer: Allow the soup to simmer for 10 minutes to let the flavors meld together.
- Blend Soup: Using an immersion blender or transferring carefully to a countertop blender, blend the soup until it is silky smooth and creamy. Season with salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve hot. Optionally, add a swirl of coconut milk for a richer, dairy-free variation.
Notes
- For a creamy dairy-free version, add a splash of coconut milk when blending or just before serving.
- You can substitute vegetable broth with chicken broth if not strictly vegan.
- Adjust cumin quantity or omit entirely according to your taste preference.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting
- Cuisine: American
