Curry Ginger Carrot Cauliflower Soup
  • ½ head cauliflower, chopped into pieces
  • 2 large carrots, chopped
  • 1 cube mushroom/vegan bouillon, optional
  • 1 tbs curry powder
  • 1" piece ginger, peeled
  • 2 garlic cloves
  • 1 tbs nutritional yeast, optional
  • 2-4 cups water (depending on how thick you like your soup)
  • optional: 1-2 pieces of bok choy, chopped
  1. Add all ingredients into a pot, bring to a boil, then reduce heat to a simmer with the lid on and cook for about 20 minutes, or until the vegetables are relatively soft.
  2. Allow to cool off a bit and transfer into a Vitamix or blender (you may have to do it in a couple of batches) and puree until smooth. You may want to leave it slightly chunky, but since the veggies are already soft, it'll still be easy to sip out of a mason jar, if that's how you choose to eat/drink it.
  3. Allow soup to fully cool before transferring to the fridge. You can also store some in freezer-safe containers in the freezer.
Recipe by Calm Mind Busy Body at