Well, it’s officially chilly. No, not even chilly – it’s COLD. The apartment I live in has the absolute worst windows in the history of windows, which means it basically feels like we’re outside most of the time. While fall is my favorite season, the cold definitely gets to me living here.
We’ve taken steps to try to mitigate it – putting up plastic on our windows, hanging curtains inside to make the rooms smaller, and using space heaters. But most of the time I just want to cuddle up on the couch, covered in blankets, and eating a hot bowl of soup. This recipe is one of my favorite fall soups to do that with!
While this soup is called “roasted carrot,” it’s packed with flavor from tomatoes, celery, garlic, and ginger – it balances sweet and savory really quite well. This soup is great on it’s own as a meal or served as a side with a main dish like seitan chick’n or crispy tofu tenders.
This recipe has four main steps: 1) roast the carrots and garlic, 2) sauté the onions, celery, and ginger, 3) blend the ingredients in a blender, and 4) heat everything on the stove. While it does take a total of a little over an hour to cook, most of that time is the carrots roasting in the oven. In terms of active time, I would say you’ll be cooking for about 30 minutes total.
You can get creative with this recipe by switching up the spices – try adding cayenne pepper to make it a bit spicier. You could also try roasting a different root vegetable entirely in place of the carrot! If you go this route, your results may vary – but it could be a fun experiment. Please note, this recipe is gluten free and kosher as written below (as long as you check for kosher and gluten free symbols on the tomato paste, broth, and olive oil, and spices).
Staying warm in the fall and winter is a BIG priority of mine. This vegan Roasted Carrot Soup will definitely help me do so. I would love the hear how this recipe turns out for you and how you make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started.
Vegan Roasted Carrot Soup
Equipment
- blender
Ingredients
- 4 medium sized carrots roughly chopped
- 3 cloves garlic
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 stalks celery chopped
- 2 tsp ginger roughly chopped
- 2 tbsp tomato paste
- 2 tomatoes quartered
- 3 tbsp vegetable broth
- 1½ cups vegetable broth
- 2 tbsp nutritional yeast
- ½ tbsp salt to taste
- 1 tsp smoked paprika
- ¼ tsp pepper to taste
Instructions
- Preheat the oven to 425°F. Drizzle the carrots in olive oil and arrange in a single layer on a parchment paper lined baking tray. Roast for 50 mins.
- Place the garlic in tin foil and drizzle with olive oil. Roast for 25 minutes in the oven.
- While the garlic and carrots are roasting, heat the 1 tbsp of olive oil in a medium pot over medium heat.
- Add the onions, ginger, and celery and sauté until the onions are translucent, stirring frequently.
- Add the tomato paste and sauté for 4 mins, stirring continuously. When done, transfer to a blender.
- Add the roasted carrots, roasted garlic, tomatoes, and 3 tbsp of vegetable broth to the blender as well and blend until smooth and fully combined. Depending on the size of your blender, you may need to blend in batches.
- Once done blending, return the mixture to the pot. Add the remaining ingredients and stir to combine.
- Bring the soup to a boil over medium-high heat, then lower immediately to low. Allow to simmer covered for 10 mins.
- Once it's done simmering, taste for any needed additional salt or pepper. Then remove from heat and serve very warm.
Notes
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