Vegan Roasted Curried Carrot Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Super Bowl Sunday is over, so bring on the usual routine! While I’m craving warmer temps, I truly love soup season! Soups are one of the easiest concepts to throw together, you can make them as nutrient packed as you like, and you can stretch your veggies a long way!!

 

One veggie that’s always on my grocery list, is carrots! I always roast them (stay tuned for my recipe) and enjoy them almost as fries. However, they make a fab soup, and it’s more more cost effective and actually less time consuming as you don’t have to slice them into fries.

 

Soups are also a great way to salvage veggies on their way out. Needless to say, I have a laundry list of go to soups for whatever I’m craving and whatever is going bad. Having a deep obsession with roasted carrots, this vegan Roasted Carrot Soup was a no brainer!!

 

 

 

 

 

 

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What I love about this soup, is simply everything! It’s nutrient packed, affordable, encompasses minimal ingredients, the Ras El Hanout seasoning is a game changer (highly recommend), it’s rich, creamy, a way to stretch your veggies, great for salvaging spoiling produce, has a gorgeous hue, captures the essence of fall, and is even non vegan approved. (husband loved it)

 

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If you’re looking for that effortless modern vegan soup, you have to try my recipe for Roasted Curried Carrot Soup!!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Nutrient Packed

Flavor Packed

No animal products 

Affordable

Perf for fall

Non vegan approved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[tasty-recipe id=”57866″]