“Creamy” Roasted Carrot Soup

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Good Morning Everyone! Why am I dancing in my seat on a dreary, dark, cold Monday morning at 6am???? Because I’m still riding my high from yesterday and because I’m in touch with all that I am thankful for. First, yesterday… I filmed my first TV show! It was a segment on a show called Healthy Food, Happy You broadcast on FPA in Northern Virginia. The show will air next month and will feature my vegan chocolate truffles for Valentine’s Day. SUPER excited … and it was REALLY fun! I thought I would be nervous in front of the camera, but I embraced the intermittent awkwardness and had a freaking blast! I’ll post the YouTube video as soon as it’s available.

Now, the gratitude. I talked to my nana last night and she gave me really sad news about a family member who is losing the battle to diabetes. I will not dwell here, but it made me sad, only to be uplifted at the end of the convo when nana said, “be grateful, especially for your health. Every morning I wake up, I am grateful for my health.” This morning, I too, woke up grateful–not just for my health, but for my security, for the people in my life, for having a job, for having this wonderful creative outlet, and the list goes on….

With that morning musing, I leave you (ah, to head to that job I’m so grateful for :D) with soup–the second dish in our Christmas meal. Bright, warming, comforting, and incredibly easy to make!

“Creamy” Carrot Soup

(Printable Recipe)

Ingredients:

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)

Method:

*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.

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*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.

*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.

*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!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Tiffany! Wow! Congratulations! How exciting! (yes, I know there’s a lot of !!!! but I’m thrilled for you!) Can’t wait to see the video. Meanwhile, delicious carrot soup – perfect for this chilly weather.

  2. CONGRATULATIONS!!! I am so happy for you! I want to see the YouTube video as soon as it comes out. I do have some carrots as they are my favorite to munch on and I adore the flavor that comes out when a veg is roasted! I will try this soup perhaps with a squash since I do not have pumpkin. Thank you for sharing this and I will be asking if I can share my delight on my blog when I try this soup!

  3. congrats tiff!!!! i am so happy for you 😀
    and this soup is perfect for the windy Chicago weather!

  4. Hooray for your TV segment!!! How very wonderful, Tiffany!!!! Congrats! And this soup sounds amazing!…perfect and delicious way to fight off the chill.

  5. Awesome, Tiffany! Can’t wait to view the video! Your soup looks lovely.

  6. Oh Tiffany….this soup looks divine! I’m not sure those roasted carrots would have made it to the soup pot, though! I would have been happy with a bowl of those! Love that there is pumpkin in here as well. And congrats on your tv segment! That is so awesome! I can’t wait to see it….I’ll be tuning in! : )

  7. YYYYYAAAAYYYY!!! I am so excited to hear your tv show recording went well, I am looking forward to seeing your youtube video:-) I have a lot of family members with or had diabetes…..I totally agree with your nana, you should be thankful for your health everyday! Your soup looks fabulous! Hugs, Terra