Creamy Carrot Cauliflower Soup with Coconut

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MAKES 1 litre

Soup Base

• 1 teaspoon cumin seeds
• 1 inch coin of ginger, chopped
• ½ teaspoon coriander powder
• 2 cups chopped carrots
• 1 cup cauliflower florets
• 3 cups water
• 1 bay leaf
• 1 cups coconut milk
• 2 teaspoons rock salt
• ½ teaspoon black pepper


• 2 tablespoons chopped coriander
• 2 tablespoons chopped mint


Prepare coconut milk.


1. Heat a saucepan over medium heat. Add cumin seeds, ginger and coriander powder. Stir well and cook for one minute, till the spices become fragrant.
2. Add diced carrot and cauliflower florets to the saucepan and cook for 5 minutes while stirring occasionally.
3. Pour in the water and add the bay leaf. Bring to
a boil. Partially cover the pot with a lid, reduce the heat to medium and simmer for 20 minutes.
4. Blend the ingredients in the saucepan using a hand-blender.
5. Add salt and pepper. Stir well.
6. Right before serving, add coconut milk and stir.
7. Garnish with coriander, cashews and cumin seeds. Serve warm.


  • Loaded with vitamins and minerals from carrots and cauliflower, promoting eye health, immune function, and overall well-being.
  • Contains ginger, known for its anti-inflammatory and digestive properties, adding a zing of flavor and potential health benefits.
  • Coconut milk adds a creamy texture and richness while offering medium-chain triglycerides (MCTs) that may support energy levels and metabolism.
  • Seasoned with cumin seeds and coriander powder, providing not only a burst of flavor but also potential antioxidant and antimicrobial properties.

Nutritive Value (per serving):

  • Calories: Approximately 250
  • Total Fat: 20g
  • Saturated Fat: 16g
  • Cholesterol: 0mg
  • Sodium: 1200mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 4g

Indulge in the creamy goodness of this comforting soup, enriched with the wholesome flavors of carrots, cauliflower, and coconut!

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