Tomato and Roasted Carrot Soup

Tomato and Roasted Carrot Soup

Vegan and Gluten Free

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

1 lb carrots (I use rainbow carrots), peeled and sliced

1 medium sweet onion like Vidalia, diced

1 TBSP minced garlic

2 TBSP extra virgin olive oil

1 tsp sea salt

1 tsp ground cumin

½ tsp ground black pepper

1 (28 oz can) of diced tomatoes, no salt added

1 tsp dried basil

1 cup chicken broth or chicken bone broth (lower sodium or unsalted)

Fresh basil and plant-based parmesan for garnish

*Serve with GF grilled cheese (plant-based cheese for Vegan) or French bread 

Directions:

1.       Preheat oven to 400 degrees.

2.       Line a large sheet pan with aluminum foil and spray with cooking spray.

3.       Put the carrots, onion, and minced garlic on the sheet pan and drizzle with the olive oil, then sprinkle with salt, cumin, and pepper.

4.       Roast for 30 minutes. Then let cool for 15 minutes.

5.       In a blender, puree the carrot, onion, garlic mixture with the can of tomatoes, and dried basil.

6.       Pour the blender contents into a stock pot, then add the cup of broth and stir to combine.

7.       Cook on medium low until warm (4-5 minutes).

8.       Top with torn fresh basil and plant-based parmesan cheese