Whole30 Curried Cauliflower Carrot Soup (Vegan)
This Thai-inspired Whole30 Curried Cauliflower Carrot Soup is a delicious, veggie-packed, creamy soup! It it gluten free, dairy free, vegan, and grain free.Â
At the beginning of this year, Bryan and I decided we were going to make a better effort to eat more veggies. We are picking one day per week to have no meat. We are also trying to incorporate more seafood and chicken vs red meat into our diets! This Curried Cauliflower Carrot Soup is so easy to make, and it’s also super filling. It is packed with veggies and Thai flavors like ginger, coriander, cilantro, lemongrass, and lime. Roasting the cauliflower gives this soup incredible flavor!
What You Need to Make This Whole30 Curried Cauliflower Carrot Soup:
- 1 large head of cauliflower
- 1 onion
- 2 carrots
- Minced garlic
- Ground ginger
- Curry powder
- Thai red curry paste
- 1 can full-fat coconut milk
- Vegetable broth (or you can use chicken broth)
- Cilantro (for garnish)
- Limes
- Olive oil
I used my Immersion Blender to get this nice and creamy right in the pot. Seriously one of my most-used kitchen tools! You can also transfer it to a blender if you don’t have an immersion blender!
How to Make This Whole30 Curried Cauliflower Carrot Soup
Preheat the oven to 425. Chop up your cauliflower into florets, then place them on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with some salt and pepper. Roast the cauliflower for 25-30 minutes until it’s nicely browned.
Meanwhile, heat the remaining olive oil up in a large stock pot. Add the diced onion, diced carrots, and minced garlic. Sauté them for 3-4 minutes until they begin to soften. Add in the curry powder, ground ginger, and Thai red curry paste and stir until fragrant. Pour in the broth and stir. Let it simmer while the cauliflower finishes cooking.
Add the roasted cauliflower and can of coconut milk to the pot, leaving a few florets behind for garnish, if desired. Add the salt and lime juice to the pot. Use your immersion blender to blend up the soup until your desired consistency is reached. Garnish with a drizzle of coconut milk, cilantro, a slice of lime, and cauliflower florets. Enjoy!
If you try this Whole30 Curried Cauliflower Carrot Soup, make sure to tag me on Instagram @maryswholelife so I can see your creations!
Looking for some other delicious Whole30 soup recipes? Check these out:
Happy cooking!
*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Whole30 Curried Cauliflower Carrot Soup (Vegan)
Ingredients
- 2 tbsp olive oil, divided
- 1 head cauliflower
- 2 large carrots, peeled and diced
- 1 onion, diced
- 3 cloves minced garlic
- 1 tsp ground ginger
- 2 tsp curry powder
- 1 tbsp Thai red curry paste
- 1 tsp sea salt
- 1 15 oz can full fat coconut milk
- 1 tbsp lime juice
- fresh cilantro, for garnish
- 2.5 cups vegetable broth, or chicken broth
Equipment
- Immersion Blender
Instructions
- Preheat the oven to 425. Chop up your cauliflower into florets, then place them on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with some salt and pepper. Roast the cauliflower for 25-30 minutes until it’s nicely browned.
- Meanwhile, heat the remaining olive oil up in a large stock pot. Add the diced onion, diced carrots, and minced garlic. Sauté them for 3-4 minutes until they begin to soften. Add in the curry powder, ground ginger, and Thai red curry paste and stir until fragrant. Pour in the broth and stir. Let it simmer while the cauliflower finishes cooking.
- Add the roasted cauliflower and can of coconut milk to the pot, leaving a few florets behind for garnish, if desired. Add the salt and lime juice to the pot. Use your immersion blender to blend up the soup until your desired consistency is reached. Garnish with a drizzle of coconut milk, cilantro, a slice of lime, and cauliflower florets. Enjoy!
3 Comments on “Whole30 Curried Cauliflower Carrot Soup (Vegan)”
Great soup with a nice curry kick! I basically chugged the last 1/3
Is the coconut milk just for garnish or do you add some before the immersion blender? It only mentions it for garnish in the recipe
Thanks for catching that – I just fixed it! You add the whole can of coconut milk with the roasted cauliflower before blending 🙂