Peanut butter, carrot and cauliflower soup

We're kicking off January with this ultra creamy peanut butter, carrot and cauliflower soup - the perfect soul warming meal on cold winter day. Best of all, it’s super easy to make and vegan friendly!

What you'll need:

  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 tbsp crushed garlic
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 cups of vegetable stock
  • 1/2 head of cauliflower
  • 4 large carrots, chopped
  • 1/4 cup Yumello Smoky Harissa Peanut Butter
  • Pinch of Salt
  • Cracked black pepper
  • Water


  • Coconut cream 
  • 1 Lime
  • Fresh coriander
  • Roasted peanuts


  1. Heat a drizzle of olive oil in a large saucepan on medium-high heat. Once hot, add the onion and fry until softened 94-5 mins). Then, add garlic, turmeric, cumin, ginger and nutmeg and cook until fragrant (1 min). Then add vegetable stock and stir.
  2. Add chopped cauliflower and carrots. Add any extra water needed to make sure veggies are covered. Cover with a lid and simmer over medium heat until vegetables are tender (approx 20 minutes).
  3. Remove the lid and allow to simmer until the liquid has reduced by a third. Remove from heat and (to make this recipe even tastier) add Yumello Smoky Harissa Peanut Butter. Blend the soup using a hand blender.
  4. Season with salt and black pepper to taste. Place saucepan back on a low heat and stir until heated through.
  5. Share the soup out between your bowls. Top with a swirl of coconut cream, fresh coriander and pepper. Cut the lime into wedges. Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed. Enjoy!

Top tips:

  • Store in a sealed container in the fridge for up to 3 days or portion into smaller containers and freeze for up to 3 months.
yumello peanut butter carrot and cauliflower soup recipe
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