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.
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….
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.
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.
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.
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.
Looking for more super easy and tasty soup ideas? Then check these out before you go;
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.
Spiced Carrot And Cauliflower Soup
- 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
- 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.