"Creamy" Carrot Soup

Creamy Carrot Soup



  1. 1 pound carrots—washed and peeled
  2. ½ medium yellow onion—diced
  3. 2 cloves garlic—minced
  4. Olive oil
  5. 1 cup pureed pumpkin
  6. 1 teaspoon ginger powder
  7. 1/8-1/2 teaspoon dried thyme
  8. 1 ½ cups vegetable broth
  9. ½ – 1 cup almond milk
  10. ¼ cup orange juice
  11. ¼ cup white wine
  12. 1 teaspoon agave
  13. ½ teaspoon vanilla extract
  14. Salt
  15. Pepper

Herbed oil:

  1. ¼ cup olive oil
  2. ¼ teaspoon green chile powder (or cayenne)
  3. Big bunch (~3-5 tablespoons) fresh parsley
  4. Vegan sour cream (garnish, optional)


  1. Preheat oven to 400 degrees F. Roughly chop washed and peeled carrots. Add to baking dish with drizzle of olive oil (~ 2 tablespoons) and sprinkle of salt and pepper. Roast ~25-35 minutes until carrots are soft. Set aside.
  2. Add chopped onion to medium stock pot with ~1-2 tablespoons olive oil. Saute over medium low heat, stirring occasionally. After ~ 10 minutes, add garlic. Saute ~5-7 minutes until garlic is soft (you do not want color on either the garlic or the onion). Add a dash of salt and pepper, along with the ginger powder and dried thyme. Stir. Turn heat off.
  3. Add roasted carrots, onion/garlic mixture, broth, milk, wine, orange juice, agave, and vanilla extract to blender. Blend until smooth. Add additional milk/broth until the soup is your desired texture. Add soup back to stock pot and heat over medium low for ~10-15 minutes, stirring occasionally. Adjust seasoning to taste.
  4. Make herbed oil by blending olive oil, chile powder, and parsley until completely mixed. Serve soup warm with drizzle of oil and dollop of sour cream. Enjoy!