Vegan Roasted Carrot Soup Recipe
Vegan Roasted Carrot Soup Recipe is full of fall flavors. A soup like this is sure to brighten up your day no matter what. It’s warm comforting and super easy to make.
Servings: 3 cups
- 4 carrots
- 1 big onion
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 teaspoon pepper powder add more if you prefer more spicy
- 1 ½ teaspoon rock salt
- 1 tablespoon coconut cream (optional, for garnish)
- few micro herbs (optional)
- 1 pinch Salt if required
- 1 pinch Ground pepper
Wash carrots. Peel the skin on them. Chop them roughly. Chop onions roughly. Slightly crush garlic (skin removed).
Pre heat oven to 360 degree F
Grease a baking sheet with olive oil. Layer the carrots, onion, garlic on the baking sheet in a single layer. Sprinkle rock salt and pepper powder. Drizzle olive oil on top of the carrots and toss once.
Roast in an pre-heated oven for about 30 to 40 minutes. Toss 2 twice in between so carrots cook evenly. Once nicely roasted take it out of the oven and let it cool a bit.
Transfer all to Vitamix and blend smooth. Pour soup back into a sauce pan. Heat the soup until nice hot.
Ladle hot soup into serving bowls, add the garnish and serve immediately.
Serving: 0g | Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1234mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13865IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 0.4mg