Cauliflower Carrot Soup

It is an unusually rainy day in California, so I’m ready to grab a blanket, get comfy on the couch with a hot beverage and a good book. Unfortunately, on this weeknight in our house, there is no time for that. We’ve got to get to soccer practice, finish homework, and study for the test tomorrow. Even with all that, we must always make time for dinner. On the menu tonight is soup, the perfect meal on this gloomy, rainy day!

This Cauliflower Carrot soup is packed with nutrients that boost heart and brain health, and may help fight cancer. The soup has digestive benefits, antioxidants, is rich in vitamins and minerals, and also has anti-inflammatory properties.

I personally love this soup topped with chopped cilantro and a dash of Tapatio (salsa picante). My son loves it with a side of garlic bread and my daughter enjoys croutons on it. The choice is limitless! Hope you and your family enjoy this soup as much as we did!



Yields 6 cups

  • one medium onion, chopped

  • 4 cups carrots, chopped

  • 1 cup tomatoes, chopped

  • 5 celery stalk, chopped

  • 1 bell pepper, chopped

  • 1 head of cauliflower, chopped

  • 1 tablespoon turmeric

  • 2 teaspoons of salt

  • 3 gloves of garlic

  • 1 teaspoon of black pepper

  • 4 cups of water

  • 3 tablespoons of vegetable oil


  1. Turn the Instant Pot to sauté mode. Pour oil into pot, heat.

  2. Next add, onion, carrots, tomatoes, and celery. Sauté for approximately 5 minutes.

  3. Add bell peppers and cauliflower, mix.

  4. Add turmeric, mix until evenly coated all the vegetables.

  5. Add water, salt and garlic.

  6. Cap the Instant Pot, seal the vent and turn the Instant Pot to Soup/Broth mode for 25 minutes.

  7. Once the soups is done cooking, keep sealed for 5 minutes and then release the vent.

  8. Once all the steam is released, carefully take the Instapot lid off.

  9. Using a hand mixer, puree the soup to an even consistency

  10. Serve warm.