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THISTLE & THYME
Bowl of golden cauliflower and carrot soup

Recipes  /  Vegan

Roast cauliflower & carrot soup

Caramelised edges blended into a velvet soup with ginger and turmeric.

TOTAL TIME

40 min

SERVES

4

DIFFICULTY

Easy

What you’ll need

  • 1 cauliflower, broken into florets
  • 4 carrots, cut into chunks
  • 1 onion, quartered
  • 3 tbsp olive oil
  • 1 tbsp grated ginger and 1 tsp turmeric
  • 900 ml vegetable stock
  • Lemon juice, salt and pepper

Method

  1. Roast the vegetables in oil and salt at 200°C for 30 minutes.
  2. Soften the ginger and turmeric in a soup pot.
  3. Add the roasted vegetables and stock; simmer 10 minutes.
  4. Blend until completely smooth.
  5. Sharpen with lemon and serve with toasted seeds.

Cook’s tip

Roast until the edges char — that colour is where the flavour lives.

Portrait of June Okafor

June Okafor

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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