Deeply flavored, thick, creamy, and nutritious Roasted Cauliflower and Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and almond milk! Naturally vegetarian, gluten free, and vegan.

Roasted Cauliflower and Carrot Soup | Hungry Healthy Girl

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Roasted Cauliflower and Carrot Soup

Light and flavorful soup with simple healthy ingredients.
Author: Kim


  • 1 head cauliflower, about 2.5 lbs
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 large onion, diced or sliced
  • 5 medium carrots, about 0.5 lbs
  • 3 cups water or vegetable broth
  • 1 cup almond milk, any milk or additional water/broth will work


  • Pour 1/2 cup water in a 9x13 dish and place the head of cauliflower in the dish. Roast for about 60 minutes at 400 degrees F.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Slow cook onion in olive oil for about 15 minutes and until onion is very soft.
  • Add chunks of roasted cauliflower, sliced carrots and broth (or water) to the cooked onions. Allow this mixture to cook for 10 minutes.
  • Add almond milk and stir to combine.
  • Transfer this mixture to a high-speed blender or food processor. I used a Vitamix. This may need to be done in several batches, depending on the size of your blender. Puree until soup is smooth.
  • Transfer soup back to skillet and bring soup to a simmer to warm.


It really doesn't matter how you slice or dice the onion, carrots and cauliflower because it will all be pureed anyway.
Serve with crackers, toast and/or croutons. Best is served with a grilled cheese! Enjoy!
Calories: 77kcal, Carbohydrates: 14g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 977mg, Potassium: 486mg, Fiber: 4g, Sugar: 6g, Vitamin A: 8743IU, Vitamin C: 51mg, Calcium: 94mg, Iron: 1mg

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