Carrots are versatile as well as an under-rated vegetable that can be found in kitchens around the world. I remember when my mom told me to never eat too many raw carrots because of how orange they would turn if we ate them all together (she was right!). Though she taught me some interesting ways for cooking with these humble roots–this creamy vegan carrot soup is just one example!
Ingredients used to make the Carrot soup super delicious
Carrot soup is a hearty and healthy meal that can be enjoyed by anyone. The base of the recipe, carrots are not only sweet but also have enough savory in them to make this dish taste great without any additional seasonings needed!
Carrot soup is not only tasty but also healthy! Carrots are rich in vitamin A and provide plenty of health benefits. The base for this delicious dish, however, isn’t just carrots– many other ingredients come into play to make the finished product savory as well as sweet like red onions which have their own unique sweetness that balances out all tastes while still adding some flair with aroma they give off when cooked down properly over low heat.
The sweet and juicy red bell pepper provides a tangy flavor that will make your taste buds happy!
The celery in this recipe provides an underlying depth that brings out the other vegetables’ flavors. Roasting it creates more complex hints of sweetness, saltiness and savory notes for your taste buds to enjoy!
The natural flavor of Raw cashews is rich and nutty, but they also have a buttery aftertaste because their vegetables were roasted with them to give these nuts an extra special something!
Soy sauce and dijon are mixed with herbs, spices, flavors. The vegetables can then be seasoned by being cooked in this tangy liquid for hours on end to create a unique taste that’s hard not too love!
Roasting Vegetables for Carrots soup
To try something different, I roasted my vegetables and other ingredients in a casserole dish. But to be honest with you- It’s not the same thing at all!
The flavors are distinct enough that when combined they make for an amazing meal but still have their own individual identities which means there isn’t any worries about ruined dishes or anything like that happening because these were cooked differently from how most people would think of cooking them typically.
The best part about making this soup is that it only takes a few minutes of your time. All you have to do in order for mealtimes at home are add raw cashews when ready and mix together with soy sauce, Dijon mustard along side any other herbs or spices desired!
Return all of the ingredients to a casserole dish and roast for 45 minutes.
After roasting the vegetables, remove their cover and allow them to cool. Once completely cooled down (and if you like your juice smooth), blend these ingredients in a high-speed blender until it’s velvety texture is achieved!
The vegan carrot soup recipe is a perfect dish for those who are allergic to nuts or prefer an alternative option. Replace them with baking potatoes and you will have yourself one tasty bowl! The process of blending these ingredients creates creamy goodness rather than using cashews, which can sometimes be too rich in taste when blended alone without any other ingredient added into the mix (such as additional oils).
Pro Tips
Chopping all your vegetables ahead of time will not only save you steps during preparation, but it also allows for easier recipe adaptation.
When I want to make my vegetables as small and chopped up in a hurry, there is nothing better than using the food processor. It’s also great for making all of those healthy juice drinks at home without spending too much money on an expensive juicer or blender!
Blending and serving the carrot soup
Now that you’ve roasted and cooled your vegetables, it’s time to make the soup! You can easily blend one cup of cooked veggies with vegetable broth by hand or in an appliance like a blender.
You can also blend the soup all at once if you have a large blender. However, it’s important to make sure that your mixture doesn’t end up with any lumps or bumps after each cycle; this will ruin its smooth texture!
Next, you bring the pot of soup back to a boil and then reduce heat.
As soon as it starts boiling again I would remove from fire immediately so that your carrots do not get overcooked!
Then, top with a sprinkling of carrot shreds and parsley. Finally add some dill for good measure!
Ingredients
- 3 cups carrots (about 6 carrots) peeled and coarsely chopped
- 1 cup raw cashews
- 1 cup finely chopped celery
- 3 cloves of minced garlic
- 1 teaspoon black pepper
- 2 Tablespoons fresh dill chopped
- 1 red bell pepper chopped
- 2 Tablespoons Soy sauce / Tamari
- 1 small red onion about ½ cup chopped
- 2 Tablespoons Dijon Mustard
- 6 cups organic vegetable broth
- 1 teaspoon sea salt
Garnish
- ½ cup fresh dill chopped
- 1 carrot shredded
- ½ cup fresh parsley chopped
Instructions
- Pre-heat oven to around 400 degrees
- Chop all vegetables mentioned in the list above and put them in a large bowl along with raw cashews.
- In a small bowl or measuring cup, Now add soy/ Tamari, dijon mustard, dill, and seasonings.
- Whisk this mixture together and pour it over raw vegetables
- Stir dijon/soy mixture into the vegetables and then, pour the coated vegetables into a casserole pan, and cover it.
- MAKE SURE YOU DO NOT ADD VEGETABLE BROTH.
- Bake for 1 hour.
- Remove from the oven, remove the cover, and let it cool
- Add cooled roasted vegetables (cashews as per choice) to a high-speed blender and add around 4 cups of the vegetable broth. Blend in smoothly.
- Now add the additional 2 cups of vegetable broth to the mixture after transferring it to the soup pot.
- Heat on medium-low until hot and ready to serve.
- Garnish with grated parsley, carrots, and dill.
NUT-FREE? Use 2 baking potatoes instead of cashews for the same creamy results. Just add a teaspoon nutmeg when roasting ingredients together!
Great post!