This Vegan Roasted Carrot Soup is delicious and creamy with a slight curry hint to it.
This recipe serves 2 people and takes around an hour to make. I made this soup in the morning and kept it in the fridge ready to eat that evening. If kept in the fridge, this soup will last for 3-4 days.
This soup is very thick and filling. If you are not a fan of thick soup, use half the amount of carrots, this will still have all the flavour but will be much thinner.
The use of the turmeric and ginger in the recipe gives it a small hint of a curry taste. Personally, I love curry and I think this mixed with the roasted carrots went beautifully.
However, if you are not a fan of curry try using herbs like thyme or parsley. This will give it more of a fresh garden soup taste. This would also be a good idea if you are using boiled carrot rather than roasted.
We had some Vegan Herb and Cheese Babka Rolls with this soup for dinner, you will be able to find them on our bread page in a few days. It went really well together, especially with the mix of different herbs for the bread with the soup.
Did you know;
The root of turmeric is often used in make medicines.
Turmeric contains a yellow chemical called curcumin, this is often used to colour food and cosmetics.
Turmeric is used for many health benefits; Joint and inflamation, hayfeve, depression, heartburn and many others.
Ginger is also used for many health benefits; treating morning sickness, reduce muscle pain and soreness, lower blood sugar and many others.
Nutrtional Information:
Calories: 293
Fat: 4.6g
Carbohydrates: 47.9g
Fiber: 13.3g
Protein: 7.2g
Calcium: 170mg
Iron: 4mg
We hope you love this recipe as much as we do!
If you have any questions please don't hesitate to send us a message! You can message us on here, facebook, instagram or youtube. We look forward to hearing from you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Have a look at the video below to see me making this recipe.
- Katie -
Vegan Roasted Carrot Soup - Serves 2
Ingredients:
460g Carrot, Grated
3 Garlic Cloves
1 tsp Vegan Butter
1 tsp Onion granules
½ tsp Ground Turmeric
¼ tsp Ground Ginger
2 Cups Veg Oxo Cubes - This is 1 oxo cube in 1 cup of water and then again a second time
1 Cup Water
Ground pepper, to taste.
Method
Preheat the oven to 180c.
Cover carrots in oil and place in a baking tray.
Put the garlic cloves evenly spaced between the carrots.
Roast for 25-40 mins.
In a large pot melt the butter on medium heat.
Add the onion, turmeric and ginger.
Pour in the veg oxo cubes and the water.
Then add the carrots and garlic.
Simmer for 15 mins.
Take off the heat and let cool for 2 mins.
Use a hand blender to blend all the ingredients until smooth.
Serve
Enjoy!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Check out my youtube channel - https://www.youtube.com/channel/UC3t5h_0RUlaNR207gZdXzcQ
Follow my facebook page for updates - https://www.facebook.com/Marisas-Vegan-Recipes-475379413198108/?modal=admin_todo_tour
Follow my instagram - https://www.instagram.com/marisasveganrecipes/
Check out some of my other recipes;
Special Occasion Cakes - https://marisasveganrecipes.wixsite.com/mysite/birthdays
