Roasted Carrot Soup

The other day I thinned out my carrots in the garden and needed a way to use up the little rainbow carrots that I pulled.  I love roasted butternut squash soup, so I figured that I could use carrots in place of the squash.  The soup was quick to pull together and tasted good.  You can add in additional seasonings if you choose, but I like the simplicity of this recipe.   SERVES 4-6

– 1 pound of carrots
– 1 Tbsp. of neutral-flavoured oil
– 1/2 tsp salt
– 1/4 tsp pepper
– 1 can of coconut milk
– 1 cup of water
– 1 vegan bouillon cube (I used GoBIO! Organic Vegetable Bouillon Cubes)
– salt and pepper, to taste
– optional: 1-2 tsp cumin

1. Preheat oven to 425F
2. Peel and chop carrots (approx. 1 inch)
3. Season with salt, pepper and oil
4. Bake for 20-25 minutes until softened
5. Put carrots, along with all other ingredients into a high-powered blender (e.g., Vitamix). Alternative: if you do not have a high-powered blender, then combine ingredients into a large pot on the stove, and blend with an immersion blender. You may need to warm the soup if not using a high-powered blender.
6. Season to taste with salt and pepper. You can thin out the soup to your desired consistency with additional water.
7. Serve.


Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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