This soup is so many things! It’s creamy, fresh, bright, full-flavoured and fun. Most importantly, it’s delicious and satisfying. The base of this soup is a creamy blend of carrots, cauliflower, tomatoes, ginger, garlic and coconut milk; seasoned with Mexican’esque spices. It is topped with salty, quick pickled purple cabbage and crunchy oven toasted tortilla crisps. Cayenne provides just the right amount of slow subtle heat. While this combination of flavours may seem strange, they work surprisingly well together. Depending on what you have in your fridge, you can further garnish this bowl with cilantro, green onion or extra lime wedges.
As with most of my recipes, this bright orange beauty can easily be modified to meet your hunger level and preferences. I have enjoyed a bowl of this soup alongside a grilled cheese sandwich (hello dipping). As well, I have added shrimp, seasoned and sautéed with similar spices found in the soup (lime juice, salt, garlic powder, chilli powder, cumin). Black beans could also seamlessly become part of this bowl for extra protein and fibre. You can save some time by using store-bought tortilla chips or go au natural and skip the toppings all together; it will still be tasty. Let your cravings be your guide on this one!
I hope you love this vibrant and colourful soup!
This Carrot & Cauliflower soup is creamy, fresh, bright, full-flavoured and fun. Most importantly, it’s delicious and satisfying.
2 cups (500 ml) purple cabbage, finely sliced
Juice of 1 lime
¾ tsp (3 ml) salt
1 tbsp (15ml) coconut or grapeseed oil
1 small cooking onion, diced
3 garlic cloves, chopped
1 tbsp (15 ml) fresh ginger, chopped
4 cups (1 litre) cauliflower (1 small head), cut into small florets
3 cups (750 ml) carrots, sliced
2 cups (500 ml) cherry tomatoes (or other variety)
¼ tsp (1 ml) cayenne (adjust to taste)
2 tsp (10 ml) chilli powder
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) cumin powder
½ tsp (2.5 ml) salt
1 13.5 oz (400 ml) can full fat coconut milk
1 cup (250 ml) water + 1 tbsp (15 ml) vegetable bouillon paste
Juice of 1/2 a lime
4 small corn tortilla shells, sliced into ¼ inch (.5 cm) pieces
Optional Garnish: cilantro, green onion and lime wedge
- Preheat oven to 350 ℉/175 ℃.
- Combine cabbage, lime juice and salt in a small bowl and toss together. Set aside in the fridge.
- Heat oil in large pot on medium heat; add onion, garlic, ginger and sauté for a few minutes or until onion begins to turn translucent.
- Add cauliflower, carrots, tomatoes and spices to pot; stir and cook for about 5 minutes.
- Add coconut milk, water and bouillon paste to pot and bring to a boil. Once boiling, simmer over low heat for about 15 minutes with lid on.
- Meanwhile, add tortilla pieces to baking sheet and drizzle with olive oil and sprinkle with garlic powder and salt. Toss together and lay pieces evenly across pan. Bake for approximately 8-10 minutes or until crispy.
- Once soup has simmered for about 15 minutes, add to blender and puree in batches. Add pureed soup back to pot, add lime juice and reheat if necessary. Taste and adjust seasonings. You can also use an immersion blender to puree soup.
- To serve, ladle soup into bowls and top with pickled cabbage, tortilla crisps, and any other preferred garnish.
Special Equipment: Blender or Immersion Blender
Variations and Substitutions: The bouillon paste I use is “Better than Bouillon”. You can substitute the water and bouillon paste with vegetable stock. Adjust the amount of salt and seasonings to your preference.
Dietary Considerations: Vegan, Vegetarian, Gluten-free, Dairy-free