Autumn Carrot Soup
August 29, 2022
: 6-7
: 15 min
: 35 min
: 50 min
: Easy
Nothing screams fall season like a warm bowl of Autumn Carrot soup. Fall is my absolute favorite time of year and I love all of the soul comforting foods that come along with it. This recipe will bless you with the nostalgic aromas of all spice and cinnamon dancing in the air with roasted carrots and sweet potatoes. If you have never had carrot soup before, this is the perfect recipe for you. It's simple, light, and uses familiar ingredients. Start this season off trying something new and you might just find you love it as much as we do.
Ingredients
- 5 large carrots
- 1 large sweet potato
- 2 medium yellow onions
- 2 celery stalks chopped
- 1 tbsp whole black peppercorns
- 3 bay leaves
- 1 head of garlic
- 1/2 tsp freshly minced rosemary
- 1 tsp all spice
- 1/2 tsp cinnamon
- 1 tsp salt
- 13.5 fl oz full fat coconut milk
- 3 1/2 cups vegetable broth (this is made during the recipe)
- Avocado oil
Directions
- Step 1 Preheat oven to 450 degree F.
- Step 2 Peel and roughly chop the carrots, sweet potato, and onion.
- Step 3 Toss the vegetable peels and skins, celery, black peppercorn, and bay leaves into a small stock pot. Cover with water (about 4 cups) and allow to simmer until the vegetables are done baking.
- Step 4 Cut the head of garlic in half and drizzle with avocado oil. Wrap the garlic in foil.
- Step 5 Coat the peeled and chopped vegetables in avocado oil, salt and pepper.
- Step 6 Roast the vegetables and garlic in the oven for 20-25 minutes or until soft and caramelized.
- Step 7 Once finished, remove from oven and let cool completely.
- Step 8 At this time, turn the stock pot off and allow the vegetable broth to cool completely.
- Step 9 Once cool, transfer vegetables, garlic, and 3 1/2 cups vegetable stock into a blender. Blend until smooth.
- Step 10 Add coconut milk, rosemary, all spice, cinnamon, and salt. Blend until smooth and well combined.
- Step 11 Place a fine wire mesh strainer over a large stock pot.
- Step 12 Slowly pour the soup into the strainer in small increments. Using a wooden spoon, scrape the strainer continuously until all that is left is pulp. Throw the pulp out in between batches.
- Step 13 Once finished straining, transfer the soup to the stove. Simmer for 5-10 minutes over medium heat.
- Step 14 Serve warm.