A nice warm soup is always my go-to on cold winter days. This creamy roasted carrot soup revitalizes you as its warmth permeates through your body. The sweet taste of roasted carrots conjures up the sense of spring being just around the corner.
The ingredients in this soup hold incredible medicinal properties.
Carrots
Carrots refuel the liver with the essential glucose and vitamins it needs. They also inhibit the growth of unfriendly microorganisms and rejuvenate hair, skin, and nails.
Onions
Onions contain sulfur compounds that strengthen the immune system, brain, and nervous system. These compounds also help to detoxify heavy metals from the body such as mercury, cadmium, and lead.
Furthermore, onions are the highest food source of quercetin, a potent antioxidant that can help prevent blood clots, asthma, sinus infections, bronchitis, atherosclerosis, and diabetes.
Garlic
Garlic is highly medicinal!
“One raw crushed clove of garlic contains the antibiotic equivalent of 100,000 units of penicillin” – Anthony William, Life-Changing Foods
Additionally, garlic contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. The allicin in garlic has been proven to lower cholesterol and blood pressure significantly. With strong anti-inflammatory properties, this tiny herb is critical for healing from any autoimmune disease.
Creamy Roasted Carrot Soup
Ingredients
- 2 lbs whole carrots, chopped
- 1 large onion, chopped
- 2 Tbsp coconut oil (replace with 1 cup water or broth if cooking oil free)
- 2 cloves garlic, chopped
- 1 Tbsp (heaping) cashew butter
- 1 32-oz package vegetable broth
- 1.2 cup fresh dill, chopped
- 1 lemon, juiced
Instructions
- Preheat oven to 400 degrees F. Spread chopped carrots and onion to a baking tray. Coat with coconut oil.
- Roast for about 20 minutes until brown and tender.
- Remove vegetables from oven and pour in a large soup pot over medium heat. Add garlic, cashew butter, and vegetable broth.
- Mix well and heat until warm.
- Turn off the heat and transfer soup to a high-speed blender.
- Blend until smooth.
- Pour blender contents back into the soup pot. Add chopped dill and lemon juice. Stir well before serving.
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Leave me a comment below if you try this creamy roasted carrot soup. I would love to hear from you.
To your health & happiness,
Muneeza
2 thoughts on “Creamy Roasted Carrot Soup”
sooooo good. How long will it stay good for in the fridge?
Anna – about a week.