Roasted Cauliflower and Carrot Soup

This is one of the most delicious soups I’ve made! It is so easy and delectable. 



1 small head of cauliflower

2 carrots

olive oil


4 cups of bone broth (can use store bought if need or even 4 cups of filtered water, you’ll just need to spice up the soup more for more flavor)

1 tablespoon of melted coconut oil

1/4 tsp. turmeric

Preheat the oven to 400 F. Wash and chop your cauliflower and carrots into chunks. Drizzle them in olive oil and sprinkle with salt on a roasting pan. Roast veggies until soft (about 30  minutes).

Let the veggies cool some then place into your Vitamix or high speed blender. Add the broth, coconut oil, turmeric, and more salt if desired. Blend until smooth and creamy.

Serves 1-2. Can be eaten warm or cold.

Feel free to garnish! Some great ideas are sprouts, roasted pumpkin seeds, or bacon bits.

Image I simply garnished mine with chopped up green beans.

Image This soup was the perfect side to a salmon cake salad I had for lunch.


5 thoughts on “Roasted Cauliflower and Carrot Soup”

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