Carrot & Cauliflower Soup

I love this recipe because it uses pureed carrots in the base. I also enjoy this recipe because it keeps it pretty simple which makes it easy to add whatever other veggies you’d like. I have to have potatoes in my chowder, with crackers, and some delicious homemade bread for dipping. What is your go-to chowder companion?


  • 1 cauliflower, chopped florets (provided)
  • 1 yellow onion, 1 inch dice
  • 2-4 carrots, 1 inch rounds (provided)
  • 1-2 green onions, sliced for garnish
  • 1-2 celery stalks, 1 inch cut
  • 2 tablespoons garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • fresh thyme
  • salt & pepper to taste
  • 1 tablespoon coconut oil


  • 1 Preheat the oven to 400 degrees F. 
  • 2 Cut all vegetables. Toss with oil, salt and pepper.
  • 3 Roast for about 30 minutes. 
  • 4 Combine carrots, cauliflower, seasonings, lemon juice, coconut oil, coconut milk, broth and onion. Blend until smooth. Feel free to set aside a portion of carrots and cauliflower to have chunks in your chowder.
  • 5 Transfer to a big pot and add celery or any extra carrots / cauliflower if you saved some. 
  • 6 Heat until desired consistency is reached.
  • 7 Garnish with green onions and serve.

Adapted from:


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