Ingredients
- 3 tablespoons vegetable oil
- 1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
- 1 clove garlic, crushed and minced
- 2 pounds fresh cauliflower, cut into florets
- ½ pound carrots, sliced
- 1 teaspoon ground allspice
- 1 teaspoon seasoned salt
- 1 (32 fluid ounce) container vegetable broth
- 2 (14 ounce) cans coconut milk
- 1 pinch salt and ground black pepper to taste
Why This Dish Is So Special
Kitchen Advice
- Use a high-speed blender to get the soup extra creamy and smooth.
- Season gradually and taste as you go to balance the flavors perfectly.
Step 1
Warm some vegetable oil in a large pot over medium-low heat. Add your chopped veggies and cook them gently, stirring now and then, until they’re just about tender—this usually takes around 7 to 10 minutes. Toss in the garlic and cook for another minute until you can really smell it.
Step 2
Mix in the cauliflower and carrots, then sprinkle in the allspice and seasoned salt. Pour in the vegetable broth so it covers everything, pop the lid on, and let it all simmer until the vegetables are really soft, which should take between 30 and 45 minutes.
Step 3
Once the veggies are cooked through, scoop about half of them into a blender along with enough of the cooking liquid to cover. Hold the lid down with a towel and pulse a few times to get things moving, then blend until smooth.
Step 4
Back in the pot, mash the remaining veggies with a fork or potato masher until there aren’t any big chunks left. Pour the pureed mixture back into the pot, stir in the coconut milk, and give it all a good mix. Taste and add salt and pepper as needed, then you’re ready to enjoy!
