Vegan Carrot & Apple Soup
Creamy warming nutritious soup to warm the soul!
Ingredients
- 1 lb. carrots peeled and chopped
- 3 apples peeled and chopped
- 1 small onion, diced
- 2 tbs garlic, chopped
- 3 cups vegetable broth
- 2 tbs olive oil
- 1/4 cup coconut milk (from can) more at topping if desired
- 1 tsp each salt & pepper
- 1 bunch fresh rosemary toasted and chopped for topping
Instructions
- Preheat oven to 400F, line a baking sheet with parchment paper, add chopped carrots & apples, toss with 1 tbs olive oil and S&P.
- Roast about 20 minutes, mixing halfway through. Should be fork tender.
- Heat remaining 1 tbs in a large stockpot with garlic and onion; cook until tender (watch not to burn)
- Add in roasted vegetables and cover with vegetable broth. Cook on low heat about 15-20 minutes. Add in coconut milk.
- Either use an immersion blender to puree right in the pot or blend in batches, if blending let the soup cool a bit first.
- Top with more coconut milk & roasted rosemary, if desired.
- Store in the fridge for 3-5 days or freeze for 3-6 months.