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Creamy Turmeric Cauliflower-Carrot Soup

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 4 servings


  • 2 tablespoons olive oil
  • 1 cup leeks, bulb and lower-leaf portion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon mustard seeds
  • 1/2-1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 tsp black pepper
  • 1 cup carrots, sliced
  • 1 head cauliflower (5-6" in diameter), chopped
  • 1 quart low sodium vegetable broth
  • 2 cups water
  • 1 teaspoon chives, chopped


  • Heat a 6 quart soup pot or Dutch oven over medium heat. Add olive oil and leeks and sauté for about 3-5 minutes. Add garlic, mustard seeds, turmeric, cumin, sea salt, and black pepper and let cook. Once mustard seeds pop (about 2 minutes) add carrots and cauliflower. Cook for a few more minutes. Add vegetable broth to the pot, and bring to a simmer. Cover and cook on low for about 45 minutes, or until cauliflower is soft.
  • Puree using a hand immersion blender. If you don’t have a hand blender puree in a blender working in batches until smooth. Serve warm in bowls and top with fresh chives.


Nutrient Analysis: 
Serving size: 2 cup Calories: 150 calories, Fat: 8 grams, Saturated Fat: 1 grams, Carbohydrates: 15 grams, Sugar: 5 grams, Sodium: 330 milligrams, Fiber: 5 grams, Protein: 5 grams, Cholesterol: 0 milligrams