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Creamy carrot and coriander soup with a cauliflower rice crumb (dairy free)

In SoupsLeave a Comment

carrot and coriander soup, dairy free soup, carrot and coriander soup with cauliflower crumb, Paleo Crust

Big, bold and beautiful! Say hello to the first of my loaded soup bowls. Today’s carrot and coriander soup with a cauliflower rice crumb is fast becoming one of my favourite winter saviours.

It’s so creamy, rich and utterly delicious that you’d never know it wasn’t laden with milk, butter or cream. This soup is totally dairy free. The secret to it’s wonderful depth of flavour comes from concentrating the stock and it’s silky smoothness is thanks to the high speed motor in my Vitamix. It would work equally well in other food processors like the Magimix and Nutribullet. If you don’t have one of these magic kitchen accessories just yet, a hand blender works fine too but you may not get the same creaminess. Still tastes good though!

Stay tuned for more healing, hearty soups topped with lots of Paleo Crust creative sparkle.


  • 10 carrots
  • 1 small red onion
  • 1 large celery stick
  • 1 teaspoon ground coriander
  • 1.2 litres of fresh stock
  • Salt and pepper
  • Extra virgin olive oil
For the crumb
  • 1/2 cauliflower
  • Salt and pepper
  • Extra virgin olive oil
  • Handful of chopped fresh coriander


Place the fresh homemade stock in a pan. I tend to use chicken stock as you get all the gut healing amino acids from the bones but if you’re not a meat eater then vegetable stock is fine. Boil on a medium heat until the stock has reduced by about half. Concentrating the stock before adding the veggies is what really gives this soup it’s tremendous flavour.

Finely dice the onion and chop the carrots and celery. Heat a good splash of olive oil to a pan.  Add the onion, carrots and celery and sweat for about 2 minutes until starting to turn golden. Add to the stock with the dried coriander, a pinch of salt and pepper and cook for a further 15 minutes. Add a little more stock if needs be. You need enough stock to still be covering the vegetables.

Meanwhile, make the cauliflower crumb. Remove the stalks from half a head of cauliflower and blitz in food processor (using the S blade) until it resembles a rice consistency. Transfer to a steamer and cook for about 3 minutes until el dente. Mix with a tablespoon of coconut oil and season with salt and pepper.

Once the soup based vegetables are cooked, transfer to a Vitamix or high speed food processor and blitz until smooth. If it’s too thick, add a little more stock or water.

Pour your wonderful, vibrant soup into a bowl, top with cauliflower rice, fresh coriander and a drizzle of extra virgin olive oil. Simple, speedy and utterly delicious.


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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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