Velvety Roasted Carrot Soup
This luscious soup has hints of coriander, cinnamon and ginger and is the perfect soup to warm you on a chilly Fall day. My picky husband declares it "restaurant quality", and little does he know that it's completely vegan. While it tastes decadent, it's actually quite healthy, with plenty of beta-carotene from the carrots, and antioxidants from the spices.
Servings 4
Ingredients
- 10 Organic medium-sized carrots
- 1 tbsp avocado oil
- 1 cup chopped onion
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 3 tbsp ginger, peeled and thinly sliced or 1 tsp ginger powder
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tsp soy sauce or tamari
- 2 tsp apple cider vinegar
- 1-2 tbsp maple syrup
- 1 can coconut milk, full fat
- 2 1/2 cups vegetable stock, low sodium
- 1/3 cup almond butter, natural
Instructions
- Preheat oven to 425 degrees F.Cut ends off carrots and slice into chunks, about 1-2” thick.
- Place in bowl and mix with avocado oil. Spread on lined baking sheet (I use a silicone baking mat) and roast in oven for 18 minutes until carrots start to caramelize.
- Meanwhile, heat olive oil in medium-large soup pot on medium-high and sauté onion, ginger and garlic until fragrant, about 4-5 minutes.
- Add in roasted carrots, spices, soy sauce, apple cider vinegar and maple syrup, cook and stir for 3 minutes.
- Add in veggie stock, stir, cover pan, turn heat to low and simmer for 10 minutes until carrots are fork tender.
- Turn off heat, stir in coconut milk and almond butter. Allow to cool for 5 minutes, then transfer to a blender and blend in batches until very smooth and creamy.
- Return to pot over low-medium heat and reheat to very warm, be sure it doesn’t boil.
- Serve with a drizzle of coconut milk and a sprinkle of cilantro on top.
Notes
Use organic carrots-- they are sweeter and you typically don't need to peel them!
For a lighter soup, you can use light or reduced fat coconut milk.