Easy Cauliflower and Carrot Soup

Soup made out of cauliflower and carrot may not be for everyone until they try this dynamite 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!

Soup is the like therapy for me. Increasingly I am needing more and more therapy, but that’s a story for another day. 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. Cauliflower is nothing like broccoli – its bland, boring and it’s so easy to go wrong with. Or perhaps I’m making fancy excuses to justify my disdain.

So if I make this on the regular, then you know it is worth giving this a shot. I mean, this soup makes me sing for the glory of each wonderful cauliflower floret. Especially now when its raining day in and out, this soup helps to restore the warmth of your soul right down to the tips of your toes. The zing in this recipe comes from the lime juice (or balsamic vinegar, which can give you a slightly different end product, though gorgeous all the same) and the turmeric.


Turmeric has healing and anti-inflammatory properties, particularly fresh turmeric. However, fresh turmeric is not something most of us would want to deal with it – if it accidentally splatters anywhere, it’s going to stay there. Plus, peeling it can be finicky, so I’ve used  turmeric powder in this recipe. I have to say though, if you’d like to use a 3cm piece of fresh turmeric here, just roast it with the vegetables.

Using the powder as part of the rub for the carrots and cauliflowers really helps to drive the bitter and sensational flavours of this bright yellow powder into the vegetables. Don’t worry about the turmeric making the recipe too bitter or unpalatable. The sweetness of the onion and the carrots helps to set this off. Plus, you’ll be squeezing some lime over it all, which brings all the flavours to life. Turmeric can help prevent 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 too is talk for another day.

Try this and don’t be stingy 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

Yield: 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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