ROASTED CARROT SOUP
Niks maak my gelukkiger as om ‘n pot sop te maak nie.
This Roasted Carrot Soup is velvety smooth, so creamy, and loaded with flavor! It’s vegan, gluten-free, and super healthy!
- 910 g carrots washed, peeled and cut into ½ – 1 inch chunks
- ½ yellow onion, sliced
- 4 cloves garlic, peeled but left whole
- 2 tablespoons melted coconut oil
- 940 g vegetable broth, divided
- 1 teaspoon ground ginger
- 380 ml coconut cream
- salt and pepper to taste
- toasted cashews, cilantro, green onion, and cayenne for garnish
Preheat oven to 180 ºC and line a baking sheet with a silicone mat.
Place the carrots, onion, and garlic onto prepared baking sheet.
Drizzle with coconut oil and season with salt and pepper.
Toss to combine.
Roast in preheated oven for 30 – 50 minutes, or until the carrots are fork tender, stirring every 10 minutes.
Place roasted veggies into a high powered blender with 2 cups veggie broth and ginger.
Blend until very smooth.
Pour into a large stockpot and add in the additional 2 cups broth, and coconut cream.
Bring to a simmer, taste, and re-season with salt and pepper.
Recipe tested by Snowwean Erasmus
Photo: Snowwean Erasmus
