For some reason, making any kind of soup other than chicken noodle has always intimidated me. I don't know if I thought it would be a lot of work or if I have been ruined from trying too many failed Pinterest recipes, I just could not bring myself to do it.
But with the weather now significantly cooler, it finally feels like Fall, and I wanted a meal that was warm and comforting, but not heavy and artery clogging. Because I always have all these ingredients on hand, this soup has become a staple meal in our home and costs barely anything to make. I can whip it up a few days ahead and reheat it in the crock pot on busy days, it's super simple and easy to make, and it tastes so dang good.
Our favorite way to eat this soup is for dinner, after a cool evening walk by the ocean and as great as it tastes then, is even better when eaten in pajamas, on the couch, with a slice of my rustic sourdough bread, or if your my husband, some gourmet grilled cheese. Sometimes, if I have it on hand, I'll throw in some butternut squash with the carrots. It makes it so velvety smooth and adds some fullness to the soup
vegan roasted carrot soup
Ingredients (serves 2-3)
3 cup carrots
1 clove of garlic
2 tbsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ground turmeric
1/2 tsp cayenne (or 1/4 if you don't want a spicy kick)
1 tsp virgin coconut oil
3 cup vegetable stock
1 cup coconut milk
1 tbsp fresh squeezed juice from an orange
note: I like to double this recipe so we have it for more than one meal or if we are having people over.