Packed full of spice-roasted cauliflower and carrots and pureed until perfectly smooth and creamy, this Moroccan cauliflower soup is packed full of flavor!
The ol’ soup pot is certainly getting a workout this season, lemme tell you! Next up is this seriously flavor-packed cauliflower soup spruced up with lots of Moroccan spices.
Otherwise known as the orange beauty and pretty much the ultimate bread dunker.
My favorite part about this soup is that it’s built primarily on one sheet pan! All the vegetables and spices get roasted together until tender (which builds lots of flavor) and then it gets pureed with broth and simmered until heated through.
Start to finish you can have it on the table in 45 minutes, minimum, and that’s a win in soup land.
This Cauliflower Soup features…
- Moroccan spice-roasted cauliflower and carrots
- A smooth and creamy texture
- Ready in under an hour with minimal ingredients
Making the Cauliflower Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cauliflower
- Carrots
- Sweet onion
- Vegetable oil
- Garlic
- Ginger
- Smoked paprika
- Coriander
- Turmeric
- Cumin
- Cinnamon
- Vegetable or chicken broth
- Cilantro
Tips for Perfect Cauliflower Soup
- Cut vegetables into uniform pieces – aim for 1-inch cauliflower florets and 1/2-inch cubes carrot and onion.
- Roast vegetables – roasting the cauliflower, carrots, and onion with spices packs lots of flavor into the soup.
- Puree soup – you can use a regular stand blender or an immersion blender.
- Simmer soup after blending – this heats the soup and reduces it a bit concentrating more flavor.
Recipe Variations
Try these ideas for a different twist on this soup.
- Make it spicy – add cayenne pepper to taste or roast a minced serrano or jalapeno pepper alongside the other vegetables.
- Try other vegetables – try swapping out the carrot for sweet potatoes, butternut squash, or parsnip.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.
To freeze soup, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
The zippy Moroccan flavors and silky-smooth texture the cauliflower gives this soup is absolutely the best pairing! You’ll be scraping your bowl clean.
Also, you may wanna grab an extra loaf of French bread for dipping in this one.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other hearty winter soups next!
Moroccan Cauliflower Soup
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Ingredients
- 4 cups 1-inch cauliflower florets
- 2 medium carrots, cut into 1/2-inch cubes
- 1 medium sweet onion, finely diced
- 2 tablespoons vegetable oil
- 3 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 5 cups vegetable or chicken broth plus extra if needed
- Fresh minced cilantro and additional smoked paprika for garnish
Instructions
- Preheat oven to 400F and lightly grease a large sheet pan.
- Toss cauliflower, carrots, onion, vegetable oil, garlic, ginger, and spices together on sheet pan until evenly coated. Season with salt and pepper to taste and arrange in a single layer on sheet pan.
- Roast vegetables at 400F 25-30 minutes until golden brown and tender.
- Place vegetables and broth in a blender. Blend on high speed until completely smooth.
- Pour blended soup into a medium pot. Bring to a simmer over medium-high heat, reduce heat to low, and allow to simmer 8-10 minutes, stirring occasionally. Add a few splashes of additional broth if needed to thin soup after simmering.
- Season soup with salt and pepper to taste and serve warm with cilantro and paprika sprinkled on top. Enjoy!
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