From the Cook
From the Cook
From the Cook
From the Cook
1/5
Spiced Carrot Cauliflower Soup
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Instructions
1
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Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
2
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Dissolve the vegetable bouillon in the water and add to the pot.
3
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Add the remaining ingredients to the pot and stir to combine.
4
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Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
5
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Using an immersion blender or standing blender, puree all of the ingredients until smooth.
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the curry powder, garam masala, and cinnamon in olive oil for 1-2 minutes before adding vegetables to unlock their essential oils and intensify their warm, complex flavors.
- Cut Vegetables Uniformly 🥕Dice carrots and cauliflower into similar-sized pieces so they cook at the same rate, ensuring creamy cauliflower and tender carrots that blend smoothly into the final soup.
- Caramelize the Onion 🧅Cook diced onion slowly over medium heat for 5-7 minutes until golden and sweet before adding spices, building a rich flavor foundation that elevates the entire soup.
- Blend in Two Stages 🥄Use an immersion blender to blend half the soup until smooth, then leave the remaining half chunky for textural contrast and better mouthfeel.
- Finish with Cream and Balance 🍶Stir in a splash of heavy cream or coconut milk at the end and taste for seasoning—the spices may need slight adjustment as they mellow during cooking.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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