'Creamy' Cauliflower & Carrot Soup

So flavorful, so creamy, so "mmmm,mmmmm, good!" You will savor this soup until the last bite & might even be licking the bowl at the end.

No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet?

Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book.

Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what.

'Creamy' Cauliflower & Carrot Soup

Servings: 3-4

1 Tbsp of organic coconut oil
2 Tbsp of organic chopped shallots
1/2 package of organic baby carrots (because they're already peeled :) )
1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup)
2 tsps of lemon zest
1 tsp of cumin
1/2 tsp of curry
2 cups of homemade chicken (or vegetable) stock
2 cups of water
salt & pepper

Raw almond & cashew yogurt for topping

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Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared chopped ones, if you use fresh let them cook down for a few minutes). 

Add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes. 

Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender.

Pour the soup mixture into a blender/food processor. Season with salt & pepper to taste and blend until smooth & creamy.


Serve with a dollop of raw almond cashew yogurt, sprinkle with curry powder, & dip with a toasted slice of coconut bread.