Vegan Roasted Carrot Soup
Hello & Happy Monday!!
Super Bowl Sunday is over, so bring on the usual routine! While I’m craving warmer temps, I truly love soup season! Soups are one of the easiest concepts to throw together, you can make them as nutrient packed as you like, and you can stretch your veggies a long way!!
One veggie that’s always on my grocery list, is carrots! I always roast them (stay tuned for my recipe) and enjoy them almost as fries. However, they make a fab soup, and it’s more more cost effective and actually less time consuming as you don’t have to slice them into fries.
Soups are also a great way to salvage veggies on their way out. Needless to say, I have a laundry list of go to soups for whatever I’m craving and whatever is going bad. Having a deep obsession with roasted carrots, this vegan Roasted Carrot Soup was a no brainer!!
What I love about this soup, is simply everything! It’s nutrient packed, affordable, encompasses minimal ingredients, the Ras El Hanout seasoning is a game changer (highly recommend), it’s rich, creamy, a way to stretch your veggies, great for salvaging spoiling produce, has a gorgeous hue, captures the essence of fall, and is even non vegan approved. (husband loved it)
If you’re looking for that effortless modern vegan soup, you have to try my recipe for Roasted Carrot Soup!!
Why this recipe rocks:
No animal products
Perf for fall
Non vegan approved
Eat Drink Shrink
Yields 4 larg bowls
15 minPrep Time
20 minCook Time
35 minTotal Time
- 16 carrots, peeled
- 1 tbsp olive oil
- Salt and pepper
- 1/2 tsp Ras El Hanout seasoning
- 1 tbs olive oil
- 2 large garlic cloves, chopped
- 1 yellow onion, diced
- 2 tsp grated fresh ginger
- 4 cups vegetable broth, divided
- 1 can full fat coconut milk
- 1/2 tsp Ras Ell Hanout Seasoning
- toasted pine nuts for garnish
- optional: 1/4 tsp red pepper flakes
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt, pepper, and Ra El Hanout seasoning and drizzle generously with olive oil.
- Roast in the oven for 45 minutes, turn over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- In a large pot over medium heat add 1tbsp olive oil and diced yellow onion and sauté.
- Top with Ras El Hanout spice and cook until translucent. Add the diced garlic and ginger. Continue to cook for an additional 4 minutes to get a slight browning of the onion.
- In blender or food processor add the roasted carrots, onion/garlic/ginger mix, vegetable stock, coconut milk, and blend until smooth. Adjust the texture by adding more vegetable stock.
- Throw back into the pot and simmer on low for 10-15 minutes. Season with additional salt and pepper as needed. Top with toasted pine nuts and a coconut milk drizzle to serve.