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Home » Super Soups » Spiced Carrot And Cauliflower Soup

Spiced Carrot And Cauliflower Soup

Author: Karon Grieve Published : March 2017

Recipe
spiced carrot and cauliflower soup
carrot and cauliflower soup
carrot and cauliflower soup

What can you do to improve something that is already a favourite? I love carrot soup, how could I make it better? By adding cauliflower and spices I made Spiced Carrot and Cauliflower Soup. Even better than my old favourite.

carrot and cauliflower soup in two bowls

This rich and creamy soup with its touch of spiciness is the perfect hug in a mug comfort food for a chilly day.

It’s curl up by the fire, feet up in front of the telly or snuggled down with a good book sort of comfort food, this is slow down and take some time to yourself soup. I think you get the picture here….

ingredients for carrot and cauliflower soup

The inspiration for this soup

While I often make carrot soup with a few additions and quirks I hadn’t actually tried combining carrot with cauliflower in a soup.

Yet when you think about it we very often serve carrots alongside cauliflower with a roast dinner etc, the two do go well together on a plate so why not as a soup.

Actually, this was also one of those ‘what can I use up that is lurking in the fridge’ sort of recipes, you know the type, when you’ve got to get those veggies used up and don’t want to fall into the guilty trap of letting them go to waste.

soup in pot cooking

Spiced soup

it’s the amazing spice soup that really makes this simple carrot and cauliflower soup sing. It is loaded with aromatic spices which give it a real kick in the ass and boost that leaves no room for any accusations of blandness that many simple veggie soups can claim.

I’ve used coriander seeds, cumin, turmeric, black peppercorns and cardamom.

I dry toast the spices in a pan just for a minute till they release these amazing aromas and then grind them in my trusty old pestle and mortar. You can just as easily use a spice grinder or even use pre-ground spices for this recipe.

bowl of carrot and caluiflower soup with pan behind

Serving carrot and cauliflower soup

I like this soup really thick (as you can see in the photos), a real meal in itself with some crusty bread on the side. However, if you want a silkier thinner version just add more stock or a little water.

If you want a creamy version then go for the addition of single cream, but do taste test as you’re doing this to make sure you are not losing out on those punchy flavours that are the real signature of this tasty carrot and cauliflower soup.

Soup storage

This soup will keep in the fridge for up to four days. Want to keep it for longer then simply freeze it for up to six months.

So read on for the recipe, definitely one to add to your repertoire of comfort foods.

larder links

Looking for more super easy and tasty soup ideas? Then check these out before you go;

Rich and creamy garlic mushroom soup

Quick and easy tomato and mascarpone soup

Broccoli and stilton soup

Curried cauliflower potato and kale soup

French Puy lentil soup

Traditional 5 ingredient Scottish cock-a-leekie soup

Chunky vegetable soup

Scottish classic Cullen Skink soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
carrot and cauliflower soup in two bowls

Spiced Carrot And Cauliflower Soup

Karon Grieve
Simple and super tasty this spiced carrot and cauliflower soup packs a punch.
4.41 from 5 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British
Servings 4 people
Calories 212 kcal

Ingredients
 

  • 1 tsp coriander seeds
  • 6 black peppercorns
  • 2 cardamom pods
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 large carrots peeled and chopped
  • 1 medium cauliflower
  • 2 potatoes peeled
  • 1 stick celery chopped
  • 900 ml vegetable stock
Metric – US Customary

Instructions
 

  • Dry roast all your spices in a pan for just about a minute until they are aromatic
  • Immediately remove from heat and grind in a mortar and pestle
  • Heat oil in a pot and saute the onion for 5 minutes along with the ground spices
  • Add the garlic for a further 2 minutes.
  • Chop the cauliflower into florets and use the stalks too and add this along with all other veggies and cook for a few minutes more
  • Add the vegetable stock
  • Cover and cook for 20 minutes.
  • Whazz with a stick blender till smooth.

Notes

vegetarian
Add cream for a rich and creamy soup or thin with a little more water for a light silky smooth soup

Nutrition

Calories: 212kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1010mgPotassium: 1217mgFiber: 9gSugar: 10gVitamin A: 12559IUVitamin C: 98mgCalcium: 93mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword carrots, cauliflower
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Super Soups, Vegetarian Recipes, Winter

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