Vegan creamy cauliflower and carrot soup

A rich and warming soup with just a hint of spice perfect for winter days. There are plenty of vegetables packed in for loads of flavour and nutrients.

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5 from 1 vote

Vegan creamy cauliflower and carrot soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Middle Eastern
Keyword: cauliflower, soup, vegan
Servings: 4


  • ½ cup cashews soaked overnight
  • ½ cup shelled pistachios to garnish
  • 3 tablespoons sunflower seeds to garnish
  • 2 tablespoons olive oil
  • 3 large carrots peeled and diced
  • 2 cloves garlic minced
  • 1 inch piece ginger finely chopped
  • 1 head of cauliflower chopped into a rough dice
  • 1 white onion diced
  • 1 ½ teaspoons cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon paprika
  • 2 cups vegetable broth
  • salt and pepper to taste


  • Heat the olive oil in a large saucepan on medium heat. Add the onion and carrot and cook stirring regularly for 10-12 minutes.
  • Add the cauliflower and cook for a further 5 minutes.
  • Add the garlic, ginger and spices and cook continuing to stir for 2 minutes or until fragrant.
  • Add the stock and deglaze the pan. Cover and simmer for 25 minutes.
  • Add the cashews to the mixture and transfer to a blender (you will probably need to blend in two or three batches). Blend until smooth.
  • Return to the pan and mix thoroughly, season with salt and pepper. Serve topped with pistachios and sunflower seeds.

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