SPICY ROASTED CARROT AND JALAPENO SOUP

Oh gosh. There’s so much to catch up on I’m not even sure where to start.

For the past month I’ve been in the midst of packing, moving, unpacking, and dealing with some huge transitions in life. Whew. Thankfully I’ve survived it all so far and I’m excited to share some pictures of my new place with you soon. Until then, we’ll just have to talk about this spicy roasted carrot and jalapeño soup.

This soup was inspired by one of my favorite side dishes: spicy carrots. I’ve been dreaming of spicy carrots lately, but since it’s been rather cold and drizzly here in Seattle I was brainstorming a way to make a warm version of them. The solution? Pureed soup, of course!

Pureed soups were one of my favorite dishes when I was plant-based because they’re easy one-pot meals. My secret was to always blend beans into the soup to make them heartier. (If you eat legumes, you can thicken this soup and make it heartier by adding 2 cups of (cooked) chickpeas and an extra cup of vegetable broth.)

If you don’t like spicy things, then I definitely recommend removing the seeds from the jalapeño pepper. I made two different batches of this soup: one with the seeds and one without. The batch with the seeds was my favorite, but it’s reallyspicy. (hint: you’ve been warned…)

I also blended cashews into the soup to add a source of heathy fats and make it creamier without the use of dairy. If you’re allergic to nuts, you can always leave these out.

SPICY ROASTED CARROT AND JALAPEÑO SOUP

 

PREP TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

 

Author: Sonnet

Recipe type: Soup

Serves: 4

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 don't 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)

INSTRUCTIONS

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

NOTES

Yields about 5½ cups. Serves 4 as a side.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.