GP05: Roasted Carrot Soup // Irela of Hola Irela!
Hi Everyone! I am Irela from Hola Irela! and I am so honored to be doing this little guest post here at Coco/Mingo today! I want to share with you one of my absolute favorite treats, my Roasted Carrot Soup. Growing up I never really cared for carrots. I would eat them if I had to (aka, my mom made me lol), but I would avoid them if I could help it. All that changed when I begun trying to incorporate more fruits and veggies into all my meals. I read all about carrots extremely nutritious properties and I just knew I needed to start eating them more often. That is how this little recipe was born. It became the perfect way for me to get all the benefits of carrots while enjoying a super tasty treat. And let me tell you guys, this soup really IS tasty! Not only that, but it'll only take about 30 minutes of your time, tops. Win, win don't you think? . . .
Here's what you'll need:
// 2 Cups of Carrots // 1/4 medium yellow onion // 1 vegetable bouillon cube // 1 cup of almond milk // 2 cups of water // 2 teaspoons of lemon juice // 1/2 tablespoon of salt // 1 tablespoon of butter (I always use Earth Balance) // 1/2 cup of Agave Nectar
Start by pre-heating the oven to 400*. While the oven is preheating combine in a bowl the carrots and the agave nectar. Toss until every single carrot is coated nicely with the agave. Let it sit while the oven pre-heats.
In a non-stick pan place the carrots. Do not pour the excess agave on the carrots. If you tossed them thoroughly in the bowl they'll be coated by now.
Place the carrots in the oven for about 15-20 minutes. Depending on your oven, this might take a little longer. Be careful that your carrots do not burn.
In a blender* combine the almond milk, water, and bouillon cube. (*You can blend using a regular blender, immersion blender, or Vitamix.)
Once the mixture is done, add roasted carrots, onion, butter (if melted, even better!), and lemon juice. Blend.
Before adding the final ingredient, salt, taste your soup and add as much or as little as you prefer. I use 1/2 tablespoon for this soup and it's perfect for me.
I make this soup weekly and my boyfriend and I always devour it. I hope you guys enjoy it as well! It's soup-season after all!! Enjoy ♥
. . .
All photos via Hola Irela!
. . .