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Creamy Roasted Carrot, Garlic, and Rosemary Soup -Vegan and Gluten-Free

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Caramelized roasted carrots, garlic, and rosemary blended into a creamy soup with almond milk. The perfect fall soup recipe. www.veganostiy.com

Who’s ready to get their orange on? Let’s strengthen our eyes with tons of beta carotene while we nourish our bodies with antioxidants, all while we ooh and aah our way to the bottom of the bowl of this delicious creamy roasted carrot, garlic, and rosemary soup recipe.

I bought a humongous bag of organic carrots at Costco a few weeks ago and I’ve been eating carrots faster than Bugs in a cartoon marathon. I’ve made my popular BBQ pulled carrot recipe for game day, my sumptuous mushroom bourguignon, and this yummy and super easy roasted carrot soup.

My dogs are in heaven because they love carrots as much as I do. They stand next to the sink waiting for the peels to fly off of the peeler and onto the floor. They’re so smart.

You’re going to love this savory and garlicky soup. First of all, roasted carrots. Roasting brings out the sweetness and they get all caramelized and sticky. Then there’s the roasted garlic. Joy! And the roasted rosemary is so fragrant and slightly bitter and it complements the sweetness of the carrots and garlic so beautifully.

Caramelized roasted carrots, garlic, and rosemary blended into a creamy soup with almond milk. The perfect fall soup recipe. www.veganostiy.com

How to Make Roasted Carrot, Garlic, and Rosemary Soup

Did I mention that this soup is easy to make? SO. EASY.

All you’ll need to do is peel your carrots and garlic cloves, and pull the rosemary leaves off of their stems. Toss them with a teeny tiny bit of olive oil, sprinkle with salt and pepper, toss, and roast them until they’re tender and browned to perfection. Then put them in a high powered blender with some unsweetened almond milk (I use Silk brand) and whip them up into a creamy soup. Put the soup in a pan and add a bit more milk, salt and pepper, and heat it up. That’s it.

Now that the temperature is getting cooler and it’s getting darker earlier, soup is such a cozy thing to make for dinner. Heat up a loaf of whole grain bread, pour yourself a glass of red wine, and cuddle up with a big bowl of this creamy vegan carrot, garlic, and rosemary soup.

If you can’t do that because you have kids to shuffle off to sporting events, then put the soup in a thermos, wrap up the bread, and bring it with you. Who says you can’t have dinner as a family? It doesn’t matter where you eat, it just matters that you eat together. Right?

This would also make a wonderful lunch, or if you’re a weirdo like I am, you might want to eat it for breakfast. Just make sure you don’t go straight to an exercise or yoga class, because, garlic.

I topped my soup with garlicky roasted kale chips. That recipe is coming soon. If you have any fall recipe requests, hit me up. I love a challenge.

Caramelized roasted carrots, garlic, and rosemary blended into a creamy soup with almond milk. The perfect fall soup recipe. www.veganostiy.com

Notes on the Rosemary  and Garlic – For the best flavor and results make sure that you use fresh rosemary and garlic. Dried will not turn out the way that this recipe was intended. 

Notes on the Almond Milk – You must use unsweetened to get the best flavor. I love Silk brand original unsweetened for my soup recipes.

Notes on the Blender – For the creamiest soup you should use a high powered blender like this Blendtec or this Vitamix. 

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Nutrition

Calories

128 cal

Fat

7 g

Carbs

10 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields Approximately 8 cups

Creamy Roasted Carrot, Garlic, and Rosemary Soup -Vegan and Gluten-Free

Creamy vegan roasted carrot soup with garlic and fresh rosemary. Only five ingredients!

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

  • 12 large carrots – peeled and cut ends off and cut in half
  • 4 cloves of garlic – skins removed
  • 2 tablespoons of fresh rosemary leaves (removed from the stem)
  • 2 teaspoons of extra virgin olive oil
  • Salt and pepper to taste
  • 3 cups of unsweetened almond milk (I use Silk original unsweetened)

Instructions

  1. Preheat oven to 400°
  2. Put the carrots on a lined baking sheet and drizzle the olive oil on top. Grind a bit of sea salt and black pepper on top and toss so the olive oil coats the carrots. Roast for ten minutes.
  3. Reduce the temperature to 375° and add the garlic cloves. Shake the pan so the carrots turn over and the garlic is covered in the olive oil. Roast for ten minutes.
  4. Shake the pan to turn the carrots and garlic and roast for ten minutes.
  5. Add the rosemary leaves and shake the pan. Roast for five minutes.
  6. Remove and let the carrots, garlic, and rosemary cool for five minutes.
  7. Place the carrots, garlic, and rosemary in a high powered blender with one and a half cups of almond milk and blend until smooth and creamy. You shouldn’t see any whole pieces of any of the ingredients.
  8. Pour the soup into a medium sauce pan and add the remaining one and a half cups of almond milk and stir to blend. Heat on medium-low heat and add ground sea salt and pepper to taste.
  9. Enjoy!

Notes

Make sure you use fresh rosemary and garlic for the best results.

7.8.1.2
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https://www.veganosity.com/creamy-roasted-carrot-garlic-rosemary-soup-vegan-gluten-free/

Caramelized roasted carrots, garlic, and rosemary blended into a creamy soup with almond milk. The perfect fall soup recipe. www.veganostiy.com

 

 

 

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Comments

  10. alisamarie says

    September 17, 2016 at 5:56 pm

    It's awesome how just a handful of ingredients, all fresh and natural, can make something so amazing. I'm tempted to try this with ginger in place of the garlic!
    Reply

  13. Trinity Bourne says

    September 27, 2016 at 1:56 pm

    This sounds fabulous and delicious. I really love the simplicity of it and especially your inclusion of rosemary... I have a bushes of the stuff in my garden and like to rub a few leaves every time I pass by (they say it is good for the brain!).
    Reply

    • Linda Meyer says

      September 28, 2016 at 11:57 am

      Hi Trinity! Thank you! I have two huge rosemary plants in my garden and I do the same thing-haha! I love the smell of rosemary. It's time to dig them up and put them in pots so I can bring them indoors. My house will smell amazing!
      Reply

    • Linda Meyer says

      October 20, 2016 at 2:22 pm

      Hi! Cut the carrots in half so they fit into the blender. You could also cut them into thirds if you like. Remove the leaves from the stem of the rosemary. Enjoy the soup! :)
      Reply

    • Alex Meyer, MA says

      September 20, 2018 at 8:32 pm

      Hey Vanessa, We would recommend eating it within 2-3 days after making it or simply pop individual/group serving sizes in the freezer and remove to thaw in the fridge overnight for a quick and easy meal!
      Reply

    • Linda Meyer says

      September 21, 2018 at 1:03 pm

      Hi Danielle! So sorry to hear this. The only thing that I can think of is that they weren't soft enough. They should have been soft enough to easily pierce with a fork. Sometimes if carrots or potatoes (or any starchy vegetable) don't have enough water in them (it happens), it can take longer to roast or boil. This actually happened to Alex with potatoes a few weeks ago. She called me and was so confused because she was roasting potatoes and they were taking forever. Definitely try again because this soup is so good.
      Reply

  17. Carole Laplante says

    October 21, 2018 at 3:12 am

    Hi, I would like to know if you have ever done pressure canning with this soup. I bought a 23 quart pressure canner and have tons of carrots so it would be a good way to get good use of our wonderful carrots. If yes what would be the best liquid to use? With thanks.
    Reply

    • Linda Meyer says

      October 22, 2018 at 12:13 pm

      Hi Carole, great question! We have never canned anything, so I couldn't say if it would work. I don't know why it wouldn't, but can't say for sure. If you try it, please let us know if it does so we can note it on the blog. :)
      Reply

    • Alex Meyer, MA says

      October 30, 2018 at 1:00 am

      Hey Kim, Thank you so much for commenting! I would recommend sticking with original flavors rather than vanilla. Because this soup is so carefully balanced with rosemary and garlic, a sweet flavor like vanilla could have the potential to throw it off a bit. However, companies like Ripple are making smaller containers of unsweetened original half and half (that's plant-based) if you don't want to purchase a large container of original unsweetened almond milk! Let us know if you have any other questions and let us know if you end up trying the recipe : )
      Reply

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