RECIPE: Anti-Inflammatory Cauliflower Carrot Soup



Carol Gilligan shares a favorite recipe from The Clean Program. This hearty Cauliflower Carrot Soup has garlic, turmeric, green parsley, and browned pine nuts on top.

Visit Cooking with Carol Gilligan for more.

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bowl of Cauliflower Carrot Soup on tablecloth

Anti-Inflammatory Cauliflower Carrot Soup

  • Yield: Serves 3 to 4 1x


“I get emails with recipes from The Clean Program [a wellness program based on the bestselling book Clean, by cardiologist Alejandro Junger, MD],” Carol Gilligan says, “and this one really caught my eye. It seemed healthy, because it had garlic, ginger, and turmeric in it. My granddaughter, who’s particular about what she eats, loves it, and Jim does, too. And it’s beautiful — yellow from the turmeric, with green parsley and browned pine nuts on top. Jim and I will have this as dinner, with maybe some bread or a green salad.”


  • 1 large cauliflower head
  • 3‒4 large carrots
  • 1 leek
  • 1/2 white onion
  • 2‒3 cloves garlic
  • 1 tablespoon fresh ginger
  • 1 tablespoon fresh garlic
  • 1/2 tablespoon dried turmeric
  • 4 cups chicken stock or vegetable broth
  • 1 14 oz. can coconut milk
  • 1/4 cup olive oil
  • Parsley and pine nuts for topping
  • Avocado oil for roasting


  1. Preheat oven to 400℉. Remove stem and leaves from cauliflower and chop. Remove stems from carrots. Slice leek, keeping only the white portion. Peel and chop the onion. Peel and mince the garlic and ginger. 
  2. Toss cauliflower and carrots with a drizzle of avocado oil, then sprinkle with salt and pepper. Spread onto a baking sheet and roast for 20‒25 minutes, or until vegetables are caramelized and tender. Toss halfway through baking time. 
  3. While vegetables are roasting, heat a large pot over medium heat. Add olive oil to the pan, then add leeks and onion. Season with salt and pepper. Cook, stirring occasionally, until fragrant and lightly browned (5‒6 minutes). Next, add ginger, garlic, and turmeric to the pot. Cook, occasionally stirring, for 4‒5 minutes.
  4. Add stock, coconut milk, roasted cauliflower, and carrots to the pot. Turn heat to high and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes. While soup simmers, mince parsley and lightly toast pine nuts (if using for garnish). 
  5. Remove soup from heat. Process until creamy and smooth in a high-speed blender, or use an immersion blender. Serve immediately. Soup will store in the refrigerator for up to a week, or in the freezer for three months. 


Author’s note: I added a few squirts of ume plum vinegar to this soup at the end, and it gave it a nice extra zing. A little lemon or lime juice might also have worked well.

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