If you’re looking for a new way to cook with carrots, try our carrot top pesto with oven roasted carrots and creamy carrot pasta sauce. To make it, we simply roast the carrots and onions in the oven to bring out their sweetness and flavor. Add them to your blender along with the other soup ingredients, then warm it up on the stove. Top each bowl with some crispy chickpea croutons, and a few fresh pepper grinds, and serve! It’s gluten-free, easy to make vegan, and perfect for meal prepping. Make a big batch, eat some for dinner, and freeze the rest for quick lunches or weeknight meals.
Carrots – the humble carrot is the star ingredient in this soup, and roasting them brings out their sweetness and flavor. Onion – roast them along with the carrots for a sweet caramelized flavor. Olive oil – or another neutral oil for roasting. Chicken broth – or vegetable broth works great, too. Tahini – adds lots of creaminess without the dairy! It’s also an extremely nutritious food that’s high in iron and calcium. Ginger – fresh ginger adds a warm zing to this creamy soup. Seasonings – paprika and cumin make this soup more interesting in a subtle way. Sea salt – to enhance all the flavors. Parsley – minced, for garnish.
Here’s what you’ll need to make the crispy chickpea croutons:
Chickpeas – drain and dry your chickpeas well to make them extra crispy! Olive oil – for coating the chickpeas and helping the seasoning stick. Nutritional yeast – adds texture and a slightly “cheesy” taste. Garlic powder + sea salt – for seasoning.
In place of chickpea croutons, also try our mini soup croutons! Salads that go well with this roasted carrot soup
Pumpkin Spinach Salad with Maple Pumpkin Dressing Crispy Kale Salad with Roasted Beets Kale Apple Salad
Did you make this?
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