Vegan Roasted Carrot Soup

4.82 from 11 votes

When life gives you carrots, make vegan carrot soup! Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy soup.

Prep Time10

Cook Time1

Additional Time15

Total Time1 25

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 189kcal

Author: Kathy Carmichael

Ingredients

3 cups carrots (about 6 carrots) peeled and coarsely chopped
3 cloves garlic minced
1 cup celery chopped
1 small red onion about ½ cup chopped
1 cup raw cashews
1 red bell pepper chopped
2 Tablespoons Soy sauce or Tamari
2 Tablespoons Dijon Mustard
2 Tablespoons fresh dill chopped
1 teaspoon sea salt
1 teaspoon black pepper
6 cups organic vegetable broth

Garnish

½ cup fresh dill chopped
½ cup fresh parsley chopped
1 carrot shredded

Instructions

Pre-heat the oven to 400 degrees.
Chop all vegetables (ingredients 1-6) and put them in a large bowl with cashews.
In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill, and seasonings.
Whisk together and pour over raw vegetables.
Stir the dijon/soy mixture into the vegetables.
Then, pour the coated vegetables into a casserole pan, and cover.
DO NOT ADD THE VEGETABLE BROTH.
Bake (roast) for 1 hour.
Remove from the oven, and remove the cover.
Let cool completely.
Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.
Blend until smooth.
Transfer to a soup pot, and add the additional 2 cups of vegetable broth.
Heat on medium-low until hot and ready to serve.
Garnish with grated carrots, parsley, and dill.

Notes

- - - - As I suggested earlier, chop all the vegetables coarsely a few days before making the soup.
    - - Not only will this save you time, but it will also make it easy to create a variety of recipes with the same ingredients simultaneously.
    - - For example, if I am making vegan carrot soup and serving vegan meatloaf, I need carrots for all three recipes.
    - - I use my Kitchenaid Food Processor to speed up the chopping process. I also love my Pro Vegetable Chopper, which allows me to cut all my vegetables the same size.
    - - Another trick is to use a high-speed blender that works well for soups, sauces, and anything else you need to blend quickly.
    - - Don't have a high-speed blender? No worries; use a food processor and process in small batches.

Nutrition