A few months ago Anthony made a drastic decision – he went full vegan. Gasp! I have been struggling with cooking for him since then, so he’s been eating a pretty steady diet of peanut butter and jelly sandwiches for dinner. (By the way, he’s perfectly capable of cooking for himself, I just have a habit of showing my love with food).
This week I tried out a variation on my favorite Potato and Leek Soup, using roasted carrots instead. It turned out DELICIOUS!
Roasted Carrot Soup
Time – about 1 hour
- 2 pounds of carrots, peeled and cut into 3 inch pieces
- 2 medium onions, diced
- 4-5 stalks of celery, diced
- 4 tablespoons olive oil
1. Preheat oven to 400 degrees. Place the carrots on a large rimmed baking sheet and bake for about 40 minutes, or until tender.
2. While carrots are roasting, heat 2 tablespoons of oil in a large pot. Add onions and celery and cook, stirring frequently, until onions are translucent and soft. Add vegetable stock and simmer over medium heat.
3. Once carrots are done, add to pot and use an immersion blender to blend the soup right in the pot until it is nice an smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
I made one big batch and we’ve been eating it all week. So good!