Gluten-Free Cauliflower and Carrot Soup

Carrot and Cauliflower Soup

This is a gluten-free, dairy-free healthy recipe for any day of the week, and a great starter to any meal. Its great for when you’re not feeling so well, too!

I developed this recipe a while ago when I saw one for a cauliflower soup. I’ll admit, I was never a fan of cauliflower, let alone making a soup out of it, but this soup makes me sing for the glory of each wonderful cauliflower floret. The zing in this recipe comes from the lemon juice (or balsamic vinegar, which can give you a slightly different end product, though gorgeous all the same) and the turmeric. Turmeric has many anti-inflammatory properties, prevents the common cold and can promote healing from the inside. In fact, I am even considering taking turmeric pills instead of my one-a-day, but that’s for another conversation.

Try this and don’t sting with the turmeric. You can’t quite taste it and yet it gives the soup such a glorious glow. However, a kind warning – don’t wear white when making this. For more such recipes, download the free Quick: The Craver’s Cookbook, now!

Cauliflower and Carrot Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 27 minutes

Serves 4, generously


  • 300g Cauliflower, broken into little florets
  • 4-5 Carrots, peeled and sliced
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tsp Turmeric
  • 2 tbsp Canola Oil
  • Salt to taste
  • 1 Knorr Chicken Stock Cube
  • 500ml Warm Water


  1. Heat oven to 175 Degrees Celsius. Line a 9 by 13 inch roasting pan with foil and set aside.
  2. In a large bowl, toss the vegetables, cumin, coriander, turmeric, salt and oil until the florets and slices of carrots are evenly coated. Transfer vegetables to the waiting roasting pan, and then cover with another layer of foil; this will ensure that the vegetables don’t dry out. Place the pan in the oven and roast for 30 to 40 mins. You can check after 30 mins to see if the vegetables are soft – if they are, remove them.
  3. In the meantime, prepare the stock by dissolving the stock cube in the warm water. Place the roasted vegetables in a blender with the water and blend until it becomes a smooth soup mixture. Its best to cover the liquid hole at the top of the blender with a tea towel when blending hot soup, to ensure the blender doesn’t explode on you.
  4. At this stage, you can transfer the soup to the stove to simmer slightly before serving, or you can serve it from the blender if it’s still warm.
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