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Helpful Cooking Tips
- Roast the cauliflower until golden brown to bring out a rich, nutty flavor.
- Use vegetable broth for a lighter taste or coconut milk for extra creaminess.
- Blend the soup thoroughly for a smooth texture, but leave some chunks if you prefer a bit of bite.
Ingredients 0/10
Why This Recipe Is So Loved
Step 1
Warm some vegetable oil in a large pot over medium-low heat. Add the chopped vegetables and cook them gently, stirring now and then, until they’re almost tender—this usually takes about 7 to 10 minutes. Toss in the garlic and cook for another minute or so, just until you can smell that lovely aroma.
Step 2
Stir in the cauliflower and carrots, then sprinkle in the allspice and seasoned salt. Pour the vegetable broth over everything, cover the pot, and let it simmer until the vegetables are nice and soft, which should take anywhere from 30 to 45 minutes.
Step 3
Once the veggies are tender, scoop about half of them along with some broth into a blender. To avoid any mess, hold the lid down with a kitchen towel and pulse a few times to get things moving before blending until smooth.
Step 4
Back in the pot, mash the remaining vegetables with a fork or potato masher until there aren’t any big chunks left. Pour the pureed veggies back into the pot, stir in the coconut milk, and give it a good mix. Finally, taste and adjust the seasoning with salt and pepper to your liking.
