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Carrot Cauliflower Soup
Hilaria Baldwin
Courtesy of Hilaria Baldwin
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(9 rated)


    • 1 head cauliflower
    • 3 large carrots
    • Extra virgin olive oil
    • 1 cup vegetable stock
    • 1 1/2 cups almond milk (or any other milk of your choice)
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon oregano


Hilaria Baldwin Courtesy of Hilaria Baldwin

1. Preheat oven to 375 degrees. Place cauliflower and and carrots on a foil cookie sheet with a drizzle of extra virgin olive oil and cracked pepper for 20 minutes or until slightly browned).

2. Transfer vegetables to a large pot and add the vegetable stock and milk. Add the cinnamon and oregano. Bring to a boil and simmer until the vegetables are soft.

3. Remove from heat and blend. Add more milk if consistency is too thick.