Spiced Carrot Cauliflower Soup (serves 6-8)

Prep Time: 15 mins Cook Time: 25 mins

egg free

nut free

dairy free


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5 cups warm water
  • 2 tablespoons vegetable bouillon*
  • 1 head cauliflower, chopped (about 4 cups)
  • 3 cups peeled and chopped carrots (about 8 medium carrots)
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • *I like to use Organic Better Than Bouillon instead of the cubes


1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.

2. Dissolve the vegetable bouillon in the water and add to the pot.

3. Add the remaining ingredients to the pot and stir to combine.

4. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.

5. Using an immersion blender or standing blender, puree all of the ingredients until smooth.


sour cream or plain greek yogurt