Roasted Carrot Creamy Soup


Winters call for cozy warm meals, but often we get caught up on stuffing ourselves with too much heavy food. That's why I'm a soup fan! You get a wide variety of vegetables and your daily dose of vitamins in one warm deliciously grounding bowl <3


According to Ayurveda medicine raw vegetables and fruits are much harder to digest. Specially in the winter months, when your body is constantly working to keep a warm body temperature. Warm meals cooked with lots of root vegetables are also very grounding, balancing and leaving us with homely feelings.


This roasted carrot & fennel soup is hands down my most favourite winter soup. The creaminess and sweetness of the flavours are so nourishing and will leave you satisfied for a few hours as a light main meal. Decorate it with some fennel leaves and you have the perfect starter for your Christmas dinner!


Even your non-vegetarian family members will sure enjoy this yogi vegan soup, make sure to share our blog if anyone asks for the recipe!


WHAT YOU NEED


5 big carrots

1 big fennel bulb

1 red onion

3 garlic cloves

200ml soy cream

1 cube vegetable stock

3 tblsp olive oil or rapeseed oil

salt & pepper to taste


HOW TO


Chop all the vegetables and set them on a cooking tray with the olive oil, salt & pepper. Make sure to mix the oil well to evenly coat all the vegetables. Roast them for about 20min in the oven or until you get those yummy caramelised golden brown corners.


Transfer the roasted vegetables to a cooking pot with the vegetable stock and 1litre of water. Let it simmer for about 10min. Carefully blend the vegetables and soy cream with a hand blender until no lumps can be seen and the soup is smooth. Serve it with a drizzle of olive oil, fresh black pepper and some fennel leaves. Enjoy!

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