Roasted Carrots Tomato Soup

An easy and abundantly flavor packed soup that you'll be making over and over again.

5 from 1 vote

Course: Al La Carte, Appetizer, Lunch, Snack

Cuisine: American, Asian, Caribbean

Keyword: Best Carrots and Ginger Soup, best tomato soup, Best Vegetable Soup, Carrot and tomato soup, Carrot Ginger Soup, Roasted Carrot and tomato soup, Roasted Carrot Soup, Roasted Tomato Soup, Vegan Cuisine, Vegan Soup, vegetarian friendly recipes, Vegetarian Soup Recipe

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: People

Calories: 222kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5 Quart Stock Pot or Dutch Oven Pot
1 Blender I use Vitamin with the stainless steel jar
1 vitamin mix stainless steel jar
1 vitamin immersion can be used instead of blender

Ingredients

FOR THE ROASTED VEGETABLES

5 medium carrots or 4 large. Peeled and cut into chunks
5 vine ripened tomatoes or roma tomatoes. Seeded and quartered
1 yellow bell pepper seeded and chopped. May substitute orange or red.
4 - 5 garlic cloves smashed and peeled
7-8 small thyme sprigs use the leaves only
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

FOR THE STOCK:

2 tablespoons extra virgin olive oil
1 medium onion hello or white. Peeled and roughly chopped
2 scallion chopped.
Optional 1 to 2 Serrano peppers chopped
2 teaspoons fresh thyme leaves
6 fresh sage leaves roughly chopped (about 1 tablespoon)
3 inch piece ginger peeled and chopped
1/2 teaspoon salt or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground all spice
1 tablespoon Porcini mushroom powder I use dried porcini mushrooms and grind them in a grinder
6 - 6 1/2 cups water
1 cup Unsweetened cashew milk I use homemade
pinch of freshly ground nutmeg
OPTIONAL FOR GARNISH: sliced scallion, extra virgin olive oil and toasted walnuts

Get Recipe Ingredients

Instructions

Let's prepare the vegetables for roasting:

Preheat oven to 425F/210C degrees

Add all the prepared ingredients for the roasted vegetables and tomatoes onto a sheet pan lined with parchment paper. Mix thoroughly to coat with the oil and spread them in a single layer.
Roast in the oven for 15 to 20 minutes just until the vegetables softened and charred a little.

Let's prepare the stock base:

In a 5 quart dutch oven add the olive oil. Use medium flame to heat the oil.
Saute the aromatics - onions, hot pepper if using, scallions, thyme, sage, and ginger. Season with a pinch of salt. Saute for about 2 minutes until fragrant.
Add in the cinnamon and all spice. Add in the porcini powder. Stir and cook about 30 to 60 seconds.
Pour in the water. Stir, scraping up any brown bits.
Bring to a boil. Reduce heat to medium low and simmer for 20 to 30 minutes.

Let's Bring it altogether:

Once the vegetables are roasted - soft and charred - add them along with any juice released, to the chunky stock.
Cover pot and simmer for 5 minutes to marry the flavors. Turn off the flame.
Carefully transfer the soup to a blender - be careful not to over fill the blender. Blend in batches if needed. Blend until smooth.
Return the pureed soup to the pot. Add the cashew milk and simmer 1 to 2 minutes. Turn off the stove. Serve with a drizzle of truffle oil or extra virgin olive oil. Sprinkle with toasted walnuts chunks and sliced scallions. Enjoy.

Video

Nutrition