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    Hummusapien » Recipes » Soups » Curried Cauliflower and Carrot Soup

    Curried Cauliflower and Carrot Soup

    Published Dec 17, 2012 · Modified Sep 6, 2022 · by Alexis Joseph · Leave a Comment

    Jump to Recipe

    I bought a big head of cauliflower with the intention of making this cauliflower with tahini and pomegranate seeds recipe; buuuuuut I ended up using the pomegranate seeds every darn day of the week in my beloved strawberry, avocado and goat cheese sandwiches.  Darn that delicious goat cheese.

    I love love love making soup because it feeds you all week and keeps developing more flavor as it sits in the fridge.  I ate about 100 snickerdoodles plus a bunch of other delish cookies at our cookie exchange last week, so I knew that my creamy potato soup wasn't gonna fly, either.  

    It needed to be a veggie and broth kind of soup, but still creamy from...oh I don't know....almond milk!  Or regular milk from a cow or goat or whatever animal or nut you choose....as long as it's not heavy cream.  Because  life is full of choices and if the choice is heavy cream in my soup or butter in my cookies, I mean let's be real..

    BUTTER IN MY COOKIES.

    Print
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    Curried Cauliflower and Carrot Soup

    • Author: Alexis Joseph
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 4 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    A creamy and healthy soup full of veggies and warm winter spices.


    Ingredients

    Units Scale
    • 1 head of cauliflower
    • 4 carrots
    • 1 medium onion, diced
    • 2 cloves of garlic, minced
    • 2 cups vegetable broth
    • 1 ½ cups almond milk
    • 1 ½ tsp curry powder
    • ½ tsp cinnamon
    • dash of nutmeg
    • 1 tsp honey
    • ½ - 1 tsp salt, to taste
    • pepper, to taste

    Instructions

    1. Break cauliflower into florets and chop carrots into medium-sized chunks.
    2. Place vegetables in a medium pot and fill with just enough cold water to cover vegetables. Bring to a boil and then reduce heat to medium and cook until vegetables are tender, about 15 to 20 minutes.
    3. Meanwhile, sautee onion in a bit of oil over medium heat for about five minutes. Add curry powder, cinnamon and nutmeg. Add in minced garlic and sautee until onions are softened. Season with a dash of salt and pepper.
    4. Drain vegetables and rinse with cold water to stop cooking. Puree vegetables and onion mixture in a food processor or blender with ½- 1 cup of vegetable broth, or enough to help puree your mixture completely.
    5. Pour puree back into pot and add the rest of the broth, almond milk and honey. Cook over medium heat until warmed.
    6. Season with salt and pepper to taste and enjoy!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Well helloooooo there, Winter.

    This soup is especially delicious followed by a snickerdoodle or two...just sayin'.

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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