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Easy Roasted Carrot Soup
With its rich fall flavors, vivid color, and velvety texture, you would never guess that this healthy carrot soup is the easiest soup you can make without opening a can, but it is. Essentially, all you do is roast carrots, then run it through the blender with some broth, but it will taste like you spent all afternoon on it.
We use homemade vegetable stock with a really mild flavor for this recipe, but you can also use chicken stock. Just be aware that the milder your stock is, the more the carrot flavor will come through. If you’re using a particularly flavorful stock, you may want to cut it with some water.
Roasted Carrot Soup
8 large carrots washed and peeled
1 quart broth (vegetable or chicken)
4 tablespoons olive oil
salt, pepper and herbs to taste
pinch ground cayenne pepper
Preheat oven to 425 degrees.
Spread carrots on a baking sheet with 2 tablespoons of olive oil, making sure that each carrot is well coated. Roast for 30-45 minutes, until the carrots have brown edges and have released their juices.
Remove carrots from oven and put into blender with the broth (make sure not to over-fill blender). Puree the soup, and pour into a saucepan. Heat the soup, add some salt and pepper, any herbs, and the cayenne. Serve with an herb garnish and a drizzle of olive oil.
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6 Comments
[...] 8. Roasted Carrot Soup [...]
Vegan Diet: 10 Delicious Recipes for the Oprah Vegan Challenge | The Family Kitchen commented on Feb 01 11 at 7:40 pm[...] Roasted Carrot Soup This velvety soup packs a wallop of bold carrot flavor and good-for-you nutrients. Roasted Cauliflower with Dried Cherries A satisfying side dish with bright colors and super-charged cruciferous veggies. Sub all olive oil to make it vegan. [...]
From Salad to Desert, Delicious Vegan Recipes for Your Vegan Diet | The Family Kitchen commented on Feb 01 11 at 10:09 pmAnne commented on Sep 30 10 at 2:35 pmIs the garlic missing from the recipe?
brooklynsupper commented on Sep 30 10 at 2:46 pmHi Anne–Thanks for your eagle eye! I fixed the post. The truth is, we went back and forth on whether or not to add the garlic. It is delicious either way. When I was making this version I burnt the heck out of the garlic confit I was making and so I didn’t include it. If you do want to add it, just wrap a few cloves, skin on, in foil and roast along side the carrots for 10-15 minutes. I also sometimes do a confit with the garlic cloves skinned and immersed in oil. Then puree with everything else.
Citizen Mom commented on Feb 02 11 at 8:03 amAnd it may seem as if I am pointing out the obvious, but if you use chicken stock, it is neither vegan nor vegetarian.
Seeing the chicken stock option reminded me of a snafu. My husband is mostly vegetarian and our friends made dinner for us and were really pleased to find good vegetarian recipes to make for us. We really loved this pilaf she made, so when she sent me the recipe, sure enough the pilaf was cooked in chicken stock!
We had a good laugh, but my friend felt terrible – it didn’t even occur to her!
Elizabeth commented on Feb 02 11 at 9:38 amHi Citizen Mom,
That’s why I give the option for vegetable or chicken stock. If you use butter-free vegetable stock the recipe is most certainly vegan! That’s funny about your dinner party–I have serious food allergies and run into that kind for thing all the time. Thanks for checking out the recipe!
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