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bowl of Cauliflower Carrot Soup on tablecloth

Anti-Inflammatory Cauliflower Carrot Soup

  • Yield: Serves 3 to 4 1x


  • 1 large cauliflower head
  • 3‒4 large carrots
  • 1 leek
  • 1/2 white onion
  • 2‒3 cloves garlic
  • 1 tablespoon fresh ginger
  • 1 tablespoon fresh garlic
  • 1/2 tablespoon dried turmeric
  • 4 cups chicken stock or vegetable broth
  • 1 14 oz. can coconut milk
  • 1/4 cup olive oil
  • Parsley and pine nuts for topping
  • Avocado oil for roasting


  1. Preheat oven to 400℉. Remove stem and leaves from cauliflower and chop. Remove stems from carrots. Slice leek, keeping only the white portion. Peel and chop the onion. Peel and mince the garlic and ginger. 
  2. Toss cauliflower and carrots with a drizzle of avocado oil, then sprinkle with salt and pepper. Spread onto a baking sheet and roast for 20‒25 minutes, or until vegetables are caramelized and tender. Toss halfway through baking time. 
  3. While vegetables are roasting, heat a large pot over medium heat. Add olive oil to the pan, then add leeks and onion. Season with salt and pepper. Cook, stirring occasionally, until fragrant and lightly browned (5‒6 minutes). Next, add ginger, garlic, and turmeric to the pot. Cook, occasionally stirring, for 4‒5 minutes.
  4. Add stock, coconut milk, roasted cauliflower, and carrots to the pot. Turn heat to high and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes. While soup simmers, mince parsley and lightly toast pine nuts (if using for garnish). 
  5. Remove soup from heat. Process until creamy and smooth in a high-speed blender, or use an immersion blender. Serve immediately. Soup will store in the refrigerator for up to a week, or in the freezer for three months. 


Author’s note: I added a few squirts of ume plum vinegar to this soup at the end, and it gave it a nice extra zing. A little lemon or lime juice might also have worked well.