This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian),
paleo, dairy-free. The absolute best part? Today’s carrot soup recipe can be
made with just a sheet pan and blender, so clean up is a breeze!
INGREDIENTS:
- 1 and
1/2 lbs medium carrots, trimmed, peeled, sliced lengthwise, and cut into
1-inch pieces
- 2
medium yellow onions, chopped into 1-inch pieces
- 2
tablespoons (liquid state) coconut oil or extra virgin olive oil
- 2 teaspoons
ground garam masala (*see note)
- small
pinch of ground cayenne pepper
- 3/4
teaspoon salt
- 1 can
(13 or 14 ounces) full-fat coconut milk (or light coconut
milk)
- juice
of half a lime
- freshly
ground black pepper
- microgreens,
for garnishing (optional)
INSTRUCTIONS:
- Preheat
the oven to 425 degrees F (220 C) with a rack in the center position. Line
a sheet pan with aluminum foil. Place the carrots and onions on the sheet
pan, drizzle with coconut oil (or extra virgin olive oil, if using),
ground garam masala, cayenne pepper, and salt. Toss the vegetables with
your hands to evenly coat the vegetables. Spread into an even, thin layer.
- Roast
the carrots and onions until lightly caramelized and very fork tender,
tossing them halfway through, about 25 to 35 minutes.
- Place
the coconut milk (if desired, reserve about 1 - 2 tablespoons for
drizzling and garnishing the soup) and 1 and 1/4 cups boiling hot
water in a high capacity blender. If using a smaller blender, you may need
to do this step in batches. Using the foil, transfer the roasted carrots
and onions to the blender. Add the lime juice. Puree until very smooth and
creamy. If the soup is too thick, add a few tablespoons of hot water at a
time until desired consistency is reached. Season the soup to taste with
salt, pepper, and additional lime juice (if desired).
- Serve
the soup hot from the blender, garnishing with a drizzle of coconut milk,
olive oil, and fresh micrograms as desired.
