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

Creamy vegan roasted carrot soup with garlic and fresh rosemary. Only five ingredients!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 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


  • Preheat oven to 400°
  • 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.
  • 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.
  • Shake the pan to turn the carrots and garlic and roast for ten minutes.
  • Add the rosemary leaves and shake the pan. Roast for five minutes.
  • Remove and let the carrots, garlic, and rosemary cool for five minutes.
  • 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.
  • 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.
  • Enjoy!


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