Spicy Maple Creamy Carrot Soup

2 Apr

creamy carrot soup

Ingredients (serves 6):

  • 4 Cups water
  • 3 Cups baby carrots
  • 1 Cup  non-dairy milk (I opted to use creamy hemp milk)
  • 6 Stalks of celery, diced
  • 2 medium potatoes, baked (Russets on hand) + diced
  • 4 cloves of garlic, minced
  • 4 Tablespoons extra virgin olive oil
  • 3 Tablespoons dark maple syrup
  • 1-2 teaspoons cayenne pepper
  • Salt to taste

Directions:

  1. Preheat your oven to 425 degrees.  Add your carrots, 2 Tablespoons of extra virgin olive oil, and 1/2 – 1 teaspoon of cayenne pepper; toss to coat.  Pop your carrots in the oven to roast for 10 minutes, toss, replace back in the oven for the remaining 10 minutes.roasted spicy carrots
  2. Add your celery, diced baked potatoes, garlic, and remaining 2 Tablespoons of olive oil to a large pot on medium-high heat.  Saute for 5-7 minutes, until tender.  soup stockPour your non-dairy milk and lower the heat to medium-low & simmer for about 10 minutes.  soup stock with hemp milkAdd your roasted carrots and let simmer for 10 minutes.soup mix in pot
  3. Add your water and simmer for 15-20 minutes.  Use either your immersion blender or blender, and blend until creamy.  creamed soupTaste a spoonful and add cayenne pepper, maple syrup, and salt to taste.  You may serve the soup now, or let it sit and develop it’s flavors.  I recommend letting your soup rest for at least 30 minutes before eating (I had mine on the stove for a few hours before serving).
  4. Enjoy eating whole!

creamy carrot soup creamy carrot soup

2 Responses to “Spicy Maple Creamy Carrot Soup”

  1. sammysfood April 7, 2013 at 12:08 pm #

    Hi there! I have nominated your blog for the ‘Super Sweet Blog Award’! Because I love your sweet posts and recipes! Check out the link here with rules on how to participate if you’d like 🙂 http://anodetomungbeans.wordpress.com/2013/04/07/vegan-chocolate-peanut-love-pie-with-peanut-butter-cream-frosting-and-nominations/

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  1. Garlic Rosemary Dinner Rolls (or the best gluten-free rolls. Period!) | Eating Whole - June 10, 2014

    […] gluten-free! Oh, I am in love with you, rolls! Dip these babies in my lemon garlic escarole soup, spicy maple carrot soup, roasted chipotle pumpkin soup, whatever your heart […]

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