This healing soup is luxuriously silky and full of warming roasted carrot flavour, perfect for the winter season.
Free from meat, dairy, egg, gluten, peanut and soy
You might be pleasantly surprised to learn that this creamy, ultra smooth soup is made without any dairy ingredients.
Since carrots go well with so many other flavours, it’s a wonderful soup to serve with your favourite winter salads.
It’s a satisfying and healthy soup, not to mention budget-friendly, too. And for those of us who are into meal prep, it keeps well in the fridge for a few days or several months in the freezer!
Ingredients – Serves 3 to 4
4 tbsps. olive oil
1 red onion, roughly chopped
1 clove of garlic, skin on
½ tsp of chopped ginger
½ tsp of paprika
¼ tsp of dried ground coriander
500g carrots, peeled and diced
750ml vegetable stock (make sure your stock cubes or powder do not contain any gluten or soy if you are doing the 21 Day Body Reset program).
small handful coriander, finely chopped
salt and pepper to taste
Preheat the oven to 200 degrees Centigrade.
To prepare your carrots, peel and dice them. Place the diced carrots on a baking sheet. Add two tablespoons olive oil. Toss until the carrots are lightly coated in oil and arrange them in a single layer. Roast the carrots for approximately 25 minutes or until they’re caramelized on the edges and easily pierced through by a fork. Roasting the carrots concentrates their flavour, making all the difference between an average carrot soup and a very yummy indeed carrot soup!
Once the carrots are almost done roasting, pour the remaining olive oil in a pan over a medium heat. Once the oil is hot, add the onion, cooking and stirring occasionally. When the onion has softened and turning translucent add in the minced garlic and ginger for a few further minutes.
Turn the heat to low and sprinkle in the spices (cumin, coriander and paprika). Cook until fragrant while stirring constantly. Thirsty seconds to a minute should be enough. Cooking the spices in the oil like this wakes them right up. Pour in the vegetable stock, while scraping up any browned bits on the bottom.
When the roasted carrots are cooked through add them to the pot of boiling stock. Simmer for five minutes allowing the flavours to mix.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, blend using either a normal blender or hand-held blender. Blend until completely smooth.
Finally sprinkle and stir in the chopped fresh coriander and season to taste before serving.
Do let me know how your soup turns out in the comments! I love hearing from you.