Do you ever feel like your soul is in need of a giant hug? It often just needs nourishment from healthy ingredients and comforting recipes. Every spoonful of this nutty, roasted carrot soup feels like your giving your body and soul a hug. You are truly giving love and nutrients to your body!
When the outdoor temperatures are bone-chilling, you need recipes that warm you up. There may be no better feeling than slurping hot soup on a cold winter night. It somehow puts an end to the chaos of the world and allows you to focus on enjoying deliciousness. That’s what life is all about. When you can stop and truly enjoy your meal, you can be a lot happier. Enjoy this soup as an appetizer or an entree.
- Prep Time:10m
- Cook Time:35m
- Total Time:45m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. olive oil, divided
- 1 lb carrots, peeled and sliced into rounds
- 1 medium yellow onion, diced
- 2 medium apples, peeled, cored, and died
- 1 celery stalk, diced
- 4 c low-sodium vegetable stock
- 1 sprig fresh thyme, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- Preheat the oven to 425º F and line a baking sheet with parchment paper or a silicone mat.
- Place the sliced carrots on the baking sheet and toss them in one tablespoon of olive oil. Roast them in the oven for 20-25 minutes, flipping halfway through to ensure even cooking.
- While the carrots are roasting, warm the remaining tablespoon of olive oil in a large stockpot over medium-low heat. Add the onion and sauté until translucent.
- Raise the heat to medium and add in the apples and celery. Stir occasionally and cook until the apples are browned (about 5-7 minutes).
- Remove the roasted carrots from the oven and transfer to the stockpot. Stir to combine and then pour in the vegetable broth. Season with the thyme, sea salt, and pepper and stir to combine.
- Bring the soup to a boil and then reduce the heat to low and allow the soup to simmer for 10-15 minutes, stirring occasionally.
- Remove from heat and use an immersion blender to blend the soup in the stockpot. You can also transfer the soup into a blender (a little bit at a time) and blend it that way. You can also avoid the blending process altogether, but it tastes better blended.
- Ladle the soup into bowls and enjoy. Garnish with optional fresh thyme.
