Creamy Cauliflower Carrot Soup: A From Scratch 2017 Recipe

The donations are rolling in for the 2017 edition of From Scratch Cooking, our annual gluten-free and dairy-free e-cookbook for charity. We are certainly on our way to raising $10,000 for Community Food Centres Canada – thank you to those who have already bought a copy.

Today, we want to share one of the From Scratch Cooking recipes with you. It’s an incredibly simple creamy cauliflower + carrot soup recipe from culinary nutrition expert Abigail Hopkins. You’ve seen Abigail on this blog before, sharing up her healthy pizza making tips and her amazing sweet potato + Brussels sprouts winter salad.

You may also know her from her menu planning biz, That Clean Life, which creates nutritious + yummy recipes, grocery lists and meal prep plans to take the stress out of eating well. Or maybe you’ve read the interview she did in Vogue Magazine about non-dairy milks. In short, Abigail is total pro at recipe creation and food photography.

From Scratch 2017


This vegan cauliflower + carrot soup recipe is easy to make and will warm your soul. For some extra oomph, set aside some cauliflower and carrots and roast them in the oven for garnish. You won’t regret it and we bet this one will become part of your regular meal repertoire.

For more fantastic recipes like this, get your copy of From Scratch 2017, which is only available for a limited time. Pay-what-you-can pricing begins at $15. If donating funds isn’t possible for you at this time, then please take the time to share this post! Every little bit helps.

Creamy Cauliflower + Carrot Soup

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Serves: Serves 4

  • 2 Tbsp extra virgin olive oil
  • 6 green onions, chopped
  • 5 medium carrots, chopped
  • 1 head cauliflower, chopped into florets
  • 6 cups water (or broth)
  • 2 tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup parsley
  1. Heat the olive oil in a large stock pot over medium-low heat.
  2. Add the green onions and sauté until softened.
  3. Add the carrot, cauliflower, water, thyme, salt and black pepper.
  4. Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat.
  5. Purée the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful. Ensure you leave a space for the steam to escape.)
  6. Taste and adjust seasoning if needed.


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