When life hands you carrots, make soup.

Roasted Carrot Soup (Vegan)Roasted Carrot Soup (Vegan) | Millennial-Kitchen.com

Ingredients:

1 pound of carrots
1 large sweet potato
2 shallots
1/2 inch piece of ginger
1 tablespoon of extra virgin olive oil
1 tablespoon each of thyme, rosemary, and lavender
Directions:

  1. Preheat your oven to 350 degrees.
  2. While the oven is heating cut the carrots, sweet potato, shallots, and ginger in half and toss in a bowl with evoo, thyme, rosemary, and lavender.
  3. Lay vegetables flat on a baking sheet and roast until soft for about 30-45 minutes.
  4. When the vegetables are finished put them into a food processor and add water until you reach your desired consistency.I usually bring my soup to a boil once it is blended and let it simmer for an hour, but you can serve your soup as soon as it is blended.
  5. Top with a balsamic glaze and lavender.
Skylar

Skylar

Student, writer, and dedicated real foodist living and thriving in New York City.
Skylar

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