How to Make Creamy Cauliflower & Carrot Soup

Creamy Cauliflower and Carrot Soup

People enjoy cauliflower a in variety of ways; they eat it fried, broiled, baked, roasted, mashed, and riced. Of course we can’t forget it makes a tasty raw snack too. Cauliflower is nutritious and very versatile.        

This time of year I enjoy making all kinds of hearty soups and stews. There is nothing like a warm bowl of soup on a cold, wintry day. I had cauliflower and carrots in the fridge today, so I decided to make a flavor-packed roasted cauliflower and carrot soup. 

The beauty of this soup comes from the rustic texture created by roasted vegetables and earthy flavors of Mediterranean spices.    




When you think of creamy soups, you think smooth texture and lots of gooey cheese. This soup doesn’t make the category; it is plenty creamy, but there is no cheese. 

We prefer chunky soups at our house, so rather than pureeing everything, I used my Vitamix to puree some of the roasted vegetables, and for added texture, I added more of the whole roasted cauliflower and carrots I had set aside.

Did I mention Mediterranean spices? If you were to walk in my home right now, aromatic onions and garlic mixed with cumin, turmeric, paprika, and coriander would greet you, and the smell of roasting vegetables would warm your heart.

I know you are wishing you had some of this mouth-watering soup right now, SO…

Let’s Get Cooking Full Recipe can Be Found Here 

Preheat your oven to 425 degrees. Lightly grease a 12 x 15 baking sheet and set aside. If you don’t have a baking pan that size, just use what you have. 

Tip: I always line my baking sheets with parchment paper or aluminum foil for easy clean-up.

Cut cauliflower into florets and carrots into 1 inch pieces. Cut carrots in half length-wise and then into 2 inch pieces. Place cut vegetables in a large bowl and drizzle with 2T olive oil. Mix to coat evenly. Salt and pepper to taste.

Arrange cauliflower and carrots on the prepared pan. You may need to use two pans; that’s okay. You will want to make sure vegetables are in a single layer on the sheet. Roast in 425 degree oven for about 45 minutes, or until charred lightly. Be sure to to turn after 20 minutes.                                                         

Meanwhile, heat a Dutch oven or large pot over medium heat. Add 1T oil and swirl. Saute onions until tender; add chopped garlic and spices. Stir together until fragrant. 

Add 3/4 of the roasted cauliflower and carrots to the pot, reserving the rest to add back into the soup later. Stir until well coated with the spices in the pot. If you prefer a totally creamy soup, throw everything into your pot. 

Did you know heating the spices in the hot pan brings out their flavors more?

Add bone broth and water. Cover, and allow to simmer over medium heat for five minutes, allowing the vegetables to soak up some of the liquid. Simmering also allows the vegetables to become tender.

Tip: If you don’t have bone broth, you can use chicken broth or vegetable broth. If I run out of my homemade bone broth, I like to use this bone broth.

After 5 minutes, remove from heat and carefully pour mixture into a blender. Be sure to leave center piece off to allow steam to escape. Blend until you reach your desired smoothness.

Return to medium heat and stir in milk; I used whole milk, but you can use milk of your choice or half and half. Heavy cream would work as well. Add lemon juice and reserved cauliflower and carrots if you reserved them. Gently stir, and allow to cook until soup is heated through. Taste to make sure there is enough salt and pepper. A good cook always checks her food before serving it to others. 🙂 

I paired this soup with my Bed of Lettuce Chicken Salad. Leave a comment letting me know you want the recipe and I will send it to your email. I will also send my bone broth recipe to you as well, if you ask for it.

Stay warm because, “baby, it’s cold out there!” If you try this recipe, let me know! I’d love to get to know you over a bowl of soup. Enjoy, and be blessed!

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Author: Kathy

Hi! Welcome to In Abbas Kitchen! I would love to sit with you at my dining room table, getting to know you while we sip hot cups of tea and nosh on slices of warm banana bread. However, since that won't be possible, I'll settle on letting you get to know me.I am passionate about loving God with all of my heart, mind, body, and soul. I love to laugh at myself and with people. I believe laughter is contagious, and it establishes a sense of connection between two people. I love heart-to-heart chats with friends and loved ones because I believe transparency is the foundation of all meaningful relationships. I believe in the power of prayer; God listens. I try to see the good in people, even if I am the only one who can see it. I enjoy food; my food philosophy is to eat clean, whole foods while maintaining proper portion control. I work hard to maintain a realistic balance between healthy salads and not so healthy coffee mocha chunk ice cream. :) I believe moderation is the key to creating lasting healthy eating habits.At In Abba's Kitchen, you will find healthy recipes, Bible studies designed to inspire you to grow in your faith, ideas for wholesome living, and product reviews for my favorite kitchen tools and foods I use. You will also find my weight loss story.Although weight loss is not the basis of this site, it is a major component of my life. My weight loss journey has inspired the creation of this site, and it has given me a new found freedom and confidence. My desire is to walk with you on your journey, helping you with your weight loss struggles, inspiring you to grow in your faith, and helping you to find freedom from the things holding you back from being all you were meant to be.

10 thoughts on “How to Make Creamy Cauliflower & Carrot Soup”

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  3. Three of my favourite things all rolled into one – cauliflower, carrots and soup. We’re coming into colder weather in my part of the world, so this will be a perfect winter warmer. Do you think this would work as well with a non-dairy milk or a cashew cream for the lactose intolerant in my family?

    1. Hi Shirley,

      This would absolutely work with a non-dairy milk. I bet coconut milk would add a nice flavor.

      Thanks for stopping by!


  4. This looks absolutely delicious and I prefer thicker soups especially in the cold weather, similar to that which were experiencing in London right now !

    I love how simple it is to prepare and that you don’t need a ton of ingredients to cook it.

    Quick and easy and moreover since I usually have these hanging out in the fridge this is definitely going to be on my list of mid week foods to try,

    Thank you for sharing

    1. Hello Melissa,

      This soup is one of my favorites too. It certainly was a thick soup. Please come back often as I will be adding more soup recipes as I go along.

      Thank you for stopping by!


  5. Creamy Cauliflower & Carrot Soup sounds fab and I agree with you regarding a chunky soup, this is my preferred choice rather than blending it.
    You’ve got me thinking today is it’s bitter cold over here in sunny Bradford in the UK. I’m going to go through your recipe and we’ll have this today – Sounds a hearty soup for a wintery day.
    Bone broth is the true base ingredient for soups if you have that prepared, fortunately we have.
    Thanks for your tips, I’ll make this today,

    1. Hi Simon,
      Thanks for stopping by. It’s bitter cold here as well, New York, USA. This soup is hearty. It comes out a bit thick at first. If you decide you don’t like it as thick, add more broth and adjust your seasonings as desired. I also found that it thickened after it had been in the fridge. I added more bone broth and I was good to go. Enjoy! And please stop again and let me know how it came out. Kathy

  6. Thanks to the author, Kathy for her ingenuity. It’s true there is nothing in this world that can be turned into beneficial especially vegetables for a healthier life.

    What I saw in the picture seems to look a nearly paste. I am imagining how warm a liquid passes through my throat just like coffee that warms me after sipping. Is it possible to adjust the measurement without compromising the taste?

    1. Hi Abagatan. Thank you for stopping by. Yes, you could add more bone broth. And then I would taste to adjust your seasonings. I included measurement for the seasoning because that’s what people expect. But truth be known, I don’t always use exact measurements. 😉 My preferred method is taste and adjust. As a child, I spent a lot of summers with my grandmother, and that’s how she taught me to cook.

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