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Home Soup Roasted garlic carrot soup | Gluten free vegan

Roasted garlic carrot soup | Gluten free vegan

by Michaelle
roasted garlic carrot soup

roasted garlic carrot soup

It’s been cloudy and rainy for the last two days. Anything below seventy degrees is not my cup of tea! Especially when I am outside running errands. Being home by the fireplace with a hot mug of latte or chocolate would have been way ideal!

Let’s get this straight, I don’t dislike many vegetables. The ones I hate can be counted on one hand. Carrot is the number one evil very close to cauliflower by the way!

Roasted garlic carrot soup

I eat them anyway! Some every day!

You know how? By getting them with other vegetables that I like. I believe that’s the same trick some mothers apply to make their kids eat greens and other not so loved vegetables.

I find that carrot blends really well with pumpkin, ginger, and roasted garlic!  Odd combination but good enough for me! I also use sweet potatoes, leeks, and squash.

Roasted carrots flavor is more appealing than when it’s boiled. It’s also sweeter.

Roasted garlic carrot soup

What to expect?

This roasted garlic carrot soup is, well delicious, and

smooth

balanced

creamy

vegan

gluten-free.

More from this blog:

Cabbage beans soup

Curry coconut pumpkin soup

Tomato basil soup

white beans collard green soup

From my other blog:

3 books to read now to get out of a rot!

Five reasons to start a gratitude journal

Roasted garlic carrot soup

Bold delicious roasted garlic carrot soup made to be a feast for the palate while keeping you warm and cozy!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soups
Cuisine: Vegan
Servings: 4
Author: Michaelle

Ingredients

  • 5 medium size carrots
  • 1 cup coconut milk from can
  • 4 garlic heads peeled
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 small onions
  • 2 cups vegetable broth no sodium added
  • a thumb size piece of ginger
  • 1 cup pumpkin puree
  • 1 tsp. olive oil

Instructions

  • Heat up the oven to 400 degrees.
  • Lay the carrots with the onion on a lined baking sheet.
  • On a piece of aluminum foil, add the garlic and olive. Wrap tightly.
  • Add the baking sheet.
  • Bake the carrots for 25-30 minutes until the carrots are tender. But remove the garlic and onion at 10 minutes.
  • Let the carrots out. Let them cool for a few minutes.
  • Cut the carrots into cubes, add to a blender along with the garlic and oil, the onion, coconut milk, broth, and the rest of the ingredients.
  • Blend until smooth.
  • Transfer the mixture to a large pan. Adjust seasonings. Let simmer on medium heat until the soup thicken.
  • Serve warm with croutons.

What have you been up lately? Anything juicy? Please share!

Talk to you soon!

 

Roasted garlic carrot soup

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