Carrot soup
This vegan baked Carrot soup is so tasty. You need to just cooked all your ingredients in an oven and then blend with vegetables stock. This carrot soup is so nutrition dense dish and is one of my favorite comfort food during cold months.
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Ingredients
- 1 cup carrots
- 2 medium red onion
- 1 head garlic
- 1 tbsp Turmeric
- 1 tbsp Mediterranean seasoning
- 1 tbsp Red pepper powder
- Salt & Pepper
- 1 tbsp Olive oil
- 800 ml Vegetables stock
Instructions
- Preheat oven at 200 C.
- Peel and sliced carrots in long diagonal, so each piece is about 2 cm thick.
- Place the carrots on baking sheets or in baking form, add sliced red onion. Season everything with turmeric, red pepper powder, Mediterranean seasoning, Salt & Pepper and pour over olive oil. Massage the seasoning good with carrots. Sliced top of garlic head and place on the carrots.
- Roasted the carrots until they caramelized, around 30 to 40 minutes at 180C.
- In high speed blender, add carrots. Garlic squeeze into the garlic heads so that the roasted garlic comes out. Pour over vegetables stock and blend until creamy consistence.
- Enjoy with some chopped cilantro on top.
Nutrition
Calories: 157kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1707mgPotassium: 655mgFiber: 9gSugar: 12gVitamin A: 12723IUVitamin C: 19mgCalcium: 202mgIron: 5mg
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