This light--yet very filling--soup needs only a few ingredients as roasting imparts so much flavor into each carrot, there's barely room for much else. Try with any variety of carrot you can get your hands on. For the soup featured in the photograph, I used a warm mix of both yellow and orange. If using only orange carrots, you'll end up with a brighter colored soup--perfect for brightening up a chilly day. There is no need to peel the carrots, just roast them whole and cut off the tips where the greens connect.

To add a bit of variety for the seasons, try adding 1 small roasted sweet potato and a dash of nutmeg during the Autumn and winter months. Or, roast a small apple along with the carrots and add in 1 teaspoon fresh grated ginger for a refreshing Summertime soup, which is delicious if served cold, like gazpacho.

Did you know?

Carrots are a great source of Vitamin A--in fact, 1 cup of carrots provides over 400% of your Recommended Daily Value! The deeper the orange the carrot's color, the more beta-carotene the carrot contains; beta-carotene is converted into Vitamin A in the body. Carrots are also high in Potassium, Fiber, and Vitamin K and very low in calories, with less than 25 calories per medium sized carrot. No matter what color you choose, carrots are a healthy choice; so, eat up!

See Also

What is a Raw Vegan?

Common Egg Replacers

Vegan Black & White Cookies

Ingredients

• 1 pound carrots, whole
• Olive oil and salt for roasting
• 4 cups salted vegetable broth (or 4 cups water + 2 bouillon cubes)
• 1/8 teaspoon allspice
• Dash salt, to taste

• Prep Time: 10 minutes
• Cook Time: 40 minutes

• Total Time: 50 minutes
• Yield: 4 servings

Preparation

Preheat your oven to 400 ºF. Lay the carrots in a single layer on a metal baking tray. Drizzle very lightly with olive oil and sprinkle gently with about 1/2 teaspoon salt. Roast for 40 minutes, or until tender, without turning.

Place roasted carrots into a blender and add 2 cups vegetable broth. Blend until very smooth. Add the remaining ingredients and blend again, until very smooth.

You can also use a food processor to create this soup, simply combine the carrots, olive oil and 1 cup vegetable broth, and blend mixture until very smooth, scraping down the sides of the bowl as needed.

Add in the remaining ingredients and puree until very smooth.

Serve warm along with a light salad or as an appetizer for a comforting meal.

To store the soup: simply place in plastic freezer bag or air tight container. Seal tightly and store up to 3 months. To thaw, warm on medium to low heat in a shallow saucepan on the stove until hot.