Moroccan Cauliflower Soup

3 from 1 vote

Packed full of spice-roasted cauliflower and carrots and pureed until perfectly smooth and creamy, this Moroccan cauliflower soup is packed full of flavor!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 119kcal

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!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition