5 Ingredient Roasted Carrot and Cauliflower Soup {naturally gluten free and vegan}

This warming 5 ingredient roasted carrot and cauliflower soup is perfect for cold winter days and has delicious roasted flavors (best of all, it’s naturally gluten free and vegan, soup for everyone!)

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We got something like over a foot of snow this past Sunday. It started on Saturday night, and then it just kepppt on snowing all through Sunday.

My poor husband had to shovel 4 times, every few hours peeking out the blinds in hopes of no more snow, only to be let down and having to suit up to go outside to shovel. I think at one point there were more hats and hoodies covered with snow from his shoveling adventures hanging on our shower rod than I even knew we had!

What was I doing during said snowstorm? I was in the kitchen making soup!

This carrot and cauliflower soup comes together very quickly, and has a really nice thick consistency that makes it filling.

I have been feeling like I needed a little diversity with my vegetables, rather than just roasting them and eating them (you already know I loooove roasted vegetables and roasted vegetables with chicken sausage) as I do Whole30, so this soup was a very welcome change of pace.

Grab a spoon and dig in!

Did you get snow over the weekend?

5 Ingredient Roasted Carrot and Cauliflower Soup {naturally gluten free and vegan}

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Print Rate

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 2 -3

Ingredients

• 2 cups baby carrots
• 1/2 head of cauliflower chopped
• 1/2 onion chopped
• 1-2 Tbs olive oil
• 1 tsp salt/pepper
• 1 cup vegetable broth
• 1 cup water

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
• In a bowl combine carrots, cauliflower and onion, then pour olive oil over the vegetables and stir to combine. Pour onto the lined baking sheet and season with salt and pepper. Roast vegetables for 35 minutes, then remove from oven.
• Gently scrape contents of the baking sheet into a food processor and pour in the vegetable broth and water. Process until desired consistency (if you like your soup a little more liquidy add more water).
• Pour contents of the food processor into a pot and heat until warm. Ladle into bowls and serve (I reserved two cauliflower florets and put them on top for garnish)