Roasted Carrot Soup [Vegan]

November 04, 2017

Carrots may be the only vegetable that remind us of both spring and fall. Tender baby carrots are often featured on menus for spring holiday meals and glazed or roasted carrots are popular in fall menus. This luscious and vegan soup is as versatile as the humble carrot itself. It is hearty enough for a main dish and light enough for a starter It would be equally delicious served chilled at your next spring party or piping hot with a chunk of crusty bread to fill you on a winter's night. Roasting the carrots first brings out their natural sweetness and gives the finished soup a more complex, satisfying flavor.

6 cups carrots ( peeled and coarsely chopped )
1 tablespoon Coco Treasure Pure Coconut Oil ( plus 1 teaspoon )
1 clove garlic ( minced )
1 medium yellow onion ( finely diced )
1 teaspoon Kosher salt
¼ red pepper flakes
1 teaspoon ground cumin
4 cups vegetable broth
1 tablespoon freshly squeezed lemon juice
¼ cup fresh parsley ( finely chopped )

Directions:

Toss the chopped carrots with 1 teaspoon of the high in nutrition pure
See the full directions on my site

Nutritions

Calories
136

Sodium
1701mg
70% DV

Fat
10g
16% DV

Protein
4g
9% DV

Carbs
24g
8% DV

Fiber
8g
34% DV