#FoodFocus -Roasted Cauliflower and Carrot Soup

What do you do when you have half a head of cauliflower and one carrot in the fridge? Make soup! I love to try different combinations and making soup is easy when you want to clear out your crispers before a grocery shopping trip.
Let me know what you think of this one.

makes 4-6 servings

What you need:

olive oil
cauliflower, half a head
1 large carrot, peeled
2-3 cloves of garlic
1 large tomato, cut in large pieces
1 medium onion, coarsly sliced
4 cups of chicken stock or water
1-2 tsp freshly grated turmeric (or 1/2 tsp turmeric powder)
squeeze of lemon
salt, pepper to taste
2 sage leaves

Chop cauliflower and carrot into large chunks. Place on cookie sheet or shallow pan and drizzle with some olive oil, season with a bit of salt. Place unpeeled garlic in the pan too. Roast at 425 degrees for about 10-15 minutes or until the cauliflower is golden.

Roasted Cauliflower and Carrot

In the meantime, heat about 2 tbsp of olive oil in a medium saucepan and saute the onion, and tomato and cook until softened.

Once the cauliflower and carrot are roasted, add them to the saucepan with the tomato and onion. Peel the now-roasted garlic and add that too. Give it a little stir, add the stock or water, turmeric, sage and season with salt and pepper. Cover, bring to a boil, lower the heat to medium-low and simmer until the veggies are soft enough to be blended.

Remove the sage leaves, blend with a hand blender or carefully pour into a stand up blender. I like the hand blender so I can leave it in the pot to make it easier to adjust the seasoning, and keep it hot until ready to serve. Add a little water if it’s too dense.

I squeezed a little lemon juice into the soup after it was blended. I quite liked the tanginess of it, especially alongside the flavour of the turmeric. Adjust the seasonings to your taste, add more turmeric or sage, or even spice it up! However you season it, you’ll have a bowl of goodness in front of you!

Roasted Cauliflower and Carrot Soup


This soup is packed with nutrients like  Vitamin C, choline, omega-3’s, manganese, biotin, dietary fiber (cauliflower), beta-carotene, Vitamin A, folates, iron (carrots) plus all the antioxidant and anti-inflammatory benefits of turmeric, just to name a few.

So go ahead, make a pot of this delicious soup and see how good it makes you feel! Enjoy!


“Take care of your body. It’s the only place you have to live.”
-Jim Rohn

2 thoughts on “#FoodFocus -Roasted Cauliflower and Carrot Soup

    1. Thank you for your comment. I appreciate any and all feedback concerning my blog posts. However, when I made the decision to blog about food, my goal was to perhaps encourage and inspire young adults, students or beginner cooks to prepare some healthy meals. Sometimes they will need a little more guidance than the more experienced cooks, perhaps such as yourself. I hope you enjoy my recipes and thoughts and look forward to more feedback. Have a wonderful evening 🙂


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