Creamy Roasted Carrot Soup
This creamy roasted carrot soup revitalizes you as its warmth permeates through your body.
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.