Description
This creamy roasted carrot and swede soup is so easy, healthy and comforting. It's dairy-free and made without a stove or pot too! Perfect for anytime you feel like a cozy bowl of soup.
Ingredients
Scale
- 500g carrots, unpeeled, cut into thick slices
- 500g swede, unpeeled, cut into chunks
- 1 large brown onion, quartered left skin on
- 4-6 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 teaspon ground cumin
- 1 teaspon ground coriander
- salt + pepper
- 4-5 cups (1-1.25L) vegetable broth or water*
- Coconut cream, to drizzle
Instructions
- Preheat your oven to 200C/ 400F.
- Next, prepare the vegetables. Cut the carrots and swede into ½″ thick cubes and cut the onion into quarters.
- Place cubed carrots, swede, onions and unpeeled garlic cloves on a baking sheet and toss in olive oil, cumin, coriander, salt, and pepper. Transfer to the oven for 30-40 minutes, tossing halfway.
- Remove everything from the oven and squeeze the garlic out of their skins and discard the onion skins. Add the vegetable broth, roasted vegetables, onion, garlic, salt, and pepper to a high-speed blender (I use a vitamix). Blend for a couple minutes, until smooth.
- Adjust seasonings as desired and serve! I love to add a sprinkling of roasted pumpkin seeds, fresh coriander (cilantro) and a slice of toasted sourdough.
Notes
- Add an extra cup of vegetable broth for a thinner consistency.
- If you want a hotter soup, heat the vegetable broth over the stove top before blending. Alternatively use warm kettle water if preferred.
- Leftovers of this soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months.
- To reheat, simply warm it up on the stovetop or in the microwave! Be sure to stir soup to evenly distribute the heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasted and blended
- Cuisine: American