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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


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


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


  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 1/2- 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!