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!!