Spicy Roasted Carrot and Jalapeño Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Carrots
  • 3 Celery, ribs
  • 1 Cilantro
  • 3 Garlic cloves
  • 1 Jalapeno
  • 1 Yellow onion, medium

• Canned Goods

  • 2 tbsp Tomato paste
  • 3 cups Vegetable broth

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/3 cup Cashews

Found on insonnetskitchen.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 pound carrots, tops trimmed and chopped
• 1 medium yellow onion, diced
• 3 celery ribs, chopped
• 1 jalapeño, chopped (remove the seeds if you dont want as much heat)
• 3 garlic cloves
• 1 tablespoon white vinegar
• 2 tablespoons tomato paste
• ⅓ cup cashews
• 3 cups vegetable broth
• Sea salt and pepper to taste
• cilantro for garnish (optional)

Directions

• Preheat oven to 400 degrees F.
• Toss carrots, onion, celery, jalapeño, and garlic with coconut oil and lay flat on a baking sheet. Roast for 25 - 30 minutes.
• Add roasted vegetables to a blender along with white vinegar, tomato paste, cashews, and vegetable broth. Blend until smooth.
• Add salt and pepper to taste and garnish with cilantro (optional). Serve hot.