Cauliflower Carrot Soup
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4.8 from 5 votes

Vegan Cauliflower Soup

This creamy Cauliflower Carrot Soup 
Servings 4 people
Author Marlynn Schotland, Urban Bliss Life


  • 2 tbsp olive oil
  • 1 Medium head of cauliflower chopped into small pieces (discard leaves & tough core)
  • 2 Medium carrots peeled, sliced into 1/2 slices
  • 1 Large baking potato peeled, chopped into 1/2" pieces
  • 2 Garlic cloves minced
  • 1/2 tsp ground paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp tsp black pepper
  • 1 can coconut milk (14.5 oz can)
  • 1 cup vegetable stock (or broth)


  • Preheat oven to 425 degrees.
  • Place cauliflower pieces, carrot slices, potato pieces into a large bowl. Drizzle olive oil over veggies. Sprinkle minced garlic, paprika, turmeric, salt and pepper over veggies. Gently toss veggies and oil & spice mix all together and spread veggies in an even layer over a rimmed baking sheet. Bake at 425 degrees for 20 minutes.
  • Allow roasted veggies to cool at room temperature slightly and then add to a large stockpot. Pour coconut milk and vegetable stock (or broth) over veggies. Puree with an immersion blender until smooth - or puree in a regular blender. 
  • Serve and enjoy immediately!