Active Time

　　10 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Serves 6-8

　　1 tablespoon olive oil

　　1 small onion, chopped

　　5 cups warm water

　　2 tablespoons vegetable bouillon, i like to use organic better than bouillon instead of the cubes

　　1 head cauliflower, chopped (about 4 cups)

　　3 cups peeled and chopped carrots (about 8 medium carrots)

　　1 1/2 teaspoons curry powder

　　1 teaspoon ground cinnamon

　　1 teaspoon garam masala

　　1 teaspoon salt

　　

Step 1

Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.

　　

Step 2

Dissolve the vegetable bouillon in the water and add to the pot.

　　

Step 3

Add the remaining ingredients to the pot and stir to combine.

　　

Step 4

Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.

　　

Step 5

Using an immersion blender or standing blender, puree all of the ingredients until smooth.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Spiced Carrot Cauliflower Soup".