Vegan Roasted Carrot Soup
Hello & Happy Tuesday!!
Although it feels like a hot summer Monday today, cooler temps are just the corner, meaning it’s time to break out the effortless fall eats!! Although I plan some recipes, for the most part I simply go with what produce is in season, what I’m craving, and also what’s on the verge of spoiling in my fridge lol.
With cooking full time there will always be food waste. In my childhood home we didn’t waste anything so I try to adhere to that concept and savor everything before I have to toss it or make someone very ill lol. In recent months I went on a carrot binge. I was buying them in bulk every other day and roasting up a storm. I find that they truly mimic the same flavor profile as a sweet potato, have less carbohydrates, and are less hassle to bake. That being said, I had a lingering bag of carrots that didn’t look happy..
and the vegan Roasted Carrot Soup was born!
When it comes to soups you can literally throw everything in a blender if you like and boom, you have soup. However, to make a fab soup, you have to create as much flavor at every opportunity. You can cook the veggies in the pot and then blend. Or my personal favorite method, roasting! Through roasting you derive more flavor and it just enhances the richness of the soup.
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, 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 425 degrees F heated-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.