When life hands you carrots, make soup.

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


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

  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.


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

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