Vegan Roasted Carrot Soup
The full-flavored fall soup is easy to make and super delicious, and it will keep you warm on those chilly fall nights.
Servings: 4 servings
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
This soup can be stored in the fridge for 3-4 days in an airtight container.