Roasted Carrot & Ginger Dairy-Free Soup

Roasted Carrot & Ginger Dairy-Free Soup

Yes, you need the roasted carrot soup in your life STAT!

So easy to make, minimal ingredients, creamy, rich, thick, nutritious, full of antioxidants, fibre, vitamin C & anti-inflammatory properties, this soup is everything you need & more in this cold weather!

Roasting the carrots is key key & really amps the flavour profile of this soup!

Trust me, you don’t want to skip that step!!

INGREDIENTS:

  • 2 lbs. carrots
  • Avocado oil spray
  • Celtic sea salt
  • 1 tbsp. Vegan parmesan or nutritional yeast
  • 6 cups water/veggie/chicken broth or a mix of both
  • Black pepper to taste
  • 1/4 tsp. cayenne pepper
  • Small piece of fresh ginger, minced (or 1/2 tsp. ground ginger)
  • OPTIONAL: Red pepper chilli flakes or hot sauce for a spicy soup

TO MAKE:

  • Preheat oven to 425F & line a baking sheet with parchment paper. Place the carrots on the baking sheet, spray wth avocado oil & roast for 35 minutes.
  • Once roasted, place the carrots in the blender with the rest of the ingredients & blend until a thick & creamy soup consistency is obtained.
  • Remove from the blender, store in airtight containers or jars & refrigerate (or freeze if you make a bigger batch!).

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  • ENJOY! I topped mine with Italian seasoning & hemp hearts.

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