Creamy Vegan Cauliflower and Carrot Soup Recipe

/ Vegan Recipes / By

This Vegan Cauliflower and Carrot Soup is the perfect dish for anyone seeking a cozy, nourishing meal that’s easy to make. Imagine a creamy bowl of goodness that not only warms you up but also delights your taste buds. It’s a wonderful vegan recipe that turns simple vegetables into a comforting soup that everyone will love.

With a blend of cauliflower and carrots, this soup is light yet satisfying, making it an ideal choice for any time of the year. Whether you’re enjoying it on a chilly evening or as a refreshing lunch, this recipe guarantees a burst of flavor that will keep you coming back for more.

What sets this soup apart is its creamy texture achieved without dairy, proving that vegan dishes can be just as rich and delightful as their non-vegan counterparts.

Delicious Vegan Cauliflower and Carrot Soup

A bowl of creamy vegan cauliflower and carrot soup garnished with parsley, with crusty bread on a rustic table.

This creamy vegan soup combines tender cauliflower and sweet carrots, blended to perfection for a smooth and velvety texture. The subtle flavors create a harmonious balance, making it a comforting option for any meal.

Ingredients

  • 1 medium head of cauliflower, chopped
  • 2 large carrots, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme (optional)
  • Fresh parsley for garnish

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion becomes translucent.
  2. Add Vegetables: Stir in the chopped cauliflower and sliced carrots. Cook for about 5 minutes, allowing the vegetables to soften slightly.
  3. Pour in Broth: Add the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower and carrots are tender.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. For a creamier finish, stir in the coconut milk after blending.
  5. Season: Taste and adjust seasoning with salt, pepper, and thyme if desired.
  6. Serve: Ladle the hot soup into bowls, garnished with fresh parsley. Enjoy with crusty bread or a side salad.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 180kcal
  • Fat: 10g
  • Protein: 4g
  • Carbohydrates: 20g