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

• Produce

  • 4 cloves Garlic - skins removed
  • 2 tbsp Rosemary, Fresh

• Refrigerated

  • 3 cups Almond milk, unsweetened

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Other

  • 12 Large carrots – peeled and cut ends off and cut in half

Found on veganosity.com

Description

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)

Directions

• 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!