Creamy Carrot Cauliflower Soup
This delicious, non-dairy, creamy carrot cauliflower soup featuring fresh ginger and spicy turmeric is so easy to make! This post is sponsored by Silk®.
This ever-so-sweet, non-dairy Creamy Carrot Cauliflower Soup is a breeze to make!
You simply roast and sauté the veggies, then toss them in a blender with Silk® Soymilk Non-Dairy Yogurt Alternative and some spices, and you’ve got yourself a scrumptious sip. It couldn’t get any easier!
This soup is especially yummy thanks to the creamy Silk® Soymilk Yogurt Alternative, which adds an awesome silky texture.
I love making soup in the fall and winter to pack in my veggies for the day – they’re essentially the smoothies of the cold season. No one wants to be sipping frosty beverages or munching on raw veggies when it’s cold out, but you still want to get in the good stuff.
Like I always say, instead of focusing on what you think you shouldn’t be eating, ask yourself what you can add to your meal.
Pairing a veggie-packed soup like this with your main dishes is a great way to up the nutrient content of your meals.
It’s about progress, not perfection!
- 1 small head of cauliflower, roughly chopped
- 4 large carrots, sliced
- 2 tablespoons of olive oil
- 1 large garlic clove, chopped
- 1 small onion, chopped
- 2½ cups low-sodium vegetable broth
- ½ cup Plain Silk® Soymilk Yogurt Alternative
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- ½-1 teaspoon salt
- Pepper to taste
- Preheat oven to 400 degrees.
- Wash and chop 4 large carrots and 1 small head of cauliflower.
- Toss with 1 tablespoon of olive oil and roast for 20 minutes.
- Sauté 1 small chopped onion and 1 clove of diced garlic with 1 tablespoon of olive oil over medium heat until golden, 2-3 minutes.
- Let the vegetables cool a bit, then add them to a high-powered blender or food processor along with 2 ½ cups of low sodium vegetable broth, ½ cup Plain Silk® Soymilk Yogurt Alternative, 1 teaspoon fresh grated ginger, 1 teaspoon turmeric, and ½ -1 teaspoon of salt.
- Serve with extra yogurt and greens.
You can adjust the amount of veggie broth for a thicker or thinner soup depending on your preference. You can also swap any veggies you like in this recipe for endless tasty options!
Want more healthy fall recipes? Try these! >>
- Warm Butternut Squash + Farro Salad
- Vegan Pumpkin Waffles
- Spiced Roasted Sweet Potatoes with a Coconut Cashew Sauce
- Vegan Sweet Potato Mac N’ Cheese
PIN the recipe! >>
Weigh-in: What’s your favorite way to pack in veggies in the fall and winter? Are you a soup lover? Let me know in the comments below.
*This post is sponsored by Silk® but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.