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Vegan Carrot & Apple Soup
cherise.mazur
Creamy warming nutritious soup to warm the soul!
Print Recipe
Course
Main Course
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.
Keyword
apples, carrot, soup, vegan