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


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)


  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 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.