Creamy cauliflower carrot soup is so warming and delicious. You won’t believe this tasty soup is dairy free and Whole30 compliant.
You just can’t have too much soup in the winter, if you ask me.
And this creamy cauliflower carrot soup is so easy and so warming – it’s perfect. It’s also vegan and gluten free, and super easy to make.
The main ingredient is a head of cauliflower which makes it nice and creamy after you puree this soup. This soup is surprisingly rich and smooth despite being free of dairy.
Since this cozy soup is made without dairy, gluten, or sugar, it’s also Whole30 compliant. I know many people start out the New Year with a plan to eat differently, so it seems like this is the perfect time to share this soup.
What can be used instead of carrots in this recipe?
If you can’t eat carrots, you can try red peppers, butternut squash, or even sweet potatoes.
What type of broth should be used in this recipe?
Use any type of vegetable or chicken broth that suits your dietary needs. If you are on the Whole30 plan, be sure to choose a broth that’s compliant.
Homemade broth is also a great choice!
Can this soup be made in a blender?
Yes, once all the vegetables are tender, pour the soup into a blender and blend on high until it’s smooth. I prefer an immersion blender because it’s easier to clean.
How do you make creamy cauliflower carrot soup?
- Saute the onion in some olive oil. Add the carrots and cook for a few minutes.
- Add the cauliflower, broth, and spices, and bring to a boil. Reduce heat to a simmer.
- Once vegetables are tender, add the non dairy milk and salt and pepper. Puree until smooth.
Disclosure: This post contains affiliate links.
Creamy Cauliflower Carrot Soup (Dairy Free, Grain Free).
Filling and warming, this creamy cauliflower carrot soup has a little kick from some curry powder!
In a large soup pot, saute the onion in the olive oil over medium heat until soft, about 5 minutes.
Add the carrots and saute for a few minutes. Add the cauliflower, broth, curry powder, and garlic powder and raise the heat to high.
- Bring to a boil, then reduce heat to a simmer.
- Cook until vegetables are tender.
- Remove the pot from the heat and puree the soup using an immersion blender.
Add the non-dairy milk, salt, and pepper, and stir.
Top with fresh herbs, chopped red pepper, or sliced green onions.
Refrigerate leftover soup - it should stay good for up to 5 days.
If you can't do carrots, feel free to use a different vegetable.
You may also want to try this dairy free tomato carrot soup recipe.
If you’re feeling the winter chill, you need to make this soup today!
This post was originally published in February 2015. It has been updated.