Carrot/Cauliflower Soup


1 to 3 tbsps coconut oil
1 large onion, diced
any spices you like (turmeric, chili powder, cayenne, cumin, coriander)
himalayan salt, sea salt or celtic salt

4 carrots, chopped
1 large head cauliflower or 2 small heads, cut into chunks (if you have a large enough pot, you can use 2 large heads of cauliflower)
Water to cover


  1. In a soup pot, warm coconut oil
  2. Add onions, spices and salt and sauté until onions are translucent
  3. Add carrots, cauliflower and enough water to cover the vegetables 
  4. Simmer until tender (approximately 25 minutes)
  5. In a blender or with a hand-held blender (preferable), puree
  6. If using a blender, return soup to pot
  7. Cover and simmer for 10 minutes and serve

Notes: Very similar to Zucchini/Cauliflower soup, which shows that you can really play around with this recipe!

Credit:  Adapted from Body Ecology