Looking for a healthy, homemade soup?

Roasted Garlic Carrot Soup (Raw & Vegan)Roasted Garlic Carrot Soup (Raw & Vegan) | www.Millennial-Kitchen.com

Vegan, Gluten-Free, Soy-Free, Nut-Free, Raw Version Available

Ingredients:

3 shallots
6 medium carrots
3 garlic cloves
1 tbsp coconut oil
1/2 tsp Himalayan salt
1 tsp curry (I prefer Hot Madras curry powder)
2 tsp fresh thyme
4 cups vegetable broth (substitute water if raw)

Directions:

  1. Preheat an oven to 425 degrees F.
  2. Peel the carrots and half the shallots. Toss them with the coconut oil and garlic.
  3. Place the mixture on a flat baking tray, and bake for 25 minutes until caramelized.
  4. If you are fancy and have a Vitamix, add all of the ingredients to your blender. * A stock pot and an immersion hand blender will do just fine as well. Just bring all of the ingredients to a boil, simmer for 5 minutes, then let the immersion blender do its thing.
  5. Use the ‘Hot Soup’ option on your dial, which normally takes 3-5 minutes. By this time, the soup will be hot and ready to eat.
  6. Pour into a large serving bowl and garnish with sea salt flakes, freshly ground peppercorns, and a few sprigs of thyme. Goes well with toasted chickpeas or homemade croutons.

* If you are looking to make a raw version in your Vitamix, obviously skip the roasting of the vegetables and directly add all eight ingredients to your blender.

Colin

Colin is a 25 year old who resides in Atlanta.

Graduated from Georgia Tech with a degree in Business and a minor in Marketing. Proud vegetarian for nearly a decade and vegan for 5+ years.

He draws inspiration from family recipes, local Atlanta restaurant fare, and the huge community of vegan bloggers.

In a past life, Colin photographed concerts and music festival across America and Europe. He thoroughly enjoys coffee shops, running in the park, yoga/spin class with friends, and the weekly trip to the local farmer's market.