Roasted Carrot and Sun Dried Tomato Soup
A creamy, sweet, and smokey stew that is perfect for a cozy night in!
Equipment
- 1 Baking tray
- 1 Soup pot
- 1 Knife
- 1 Cutting board
Ingredients
- 3 lbs carrots chopped
- 1 tbsp olive oil
- 1 leek chopped
- 6 stalks celery chopped
- 1 cup white wine
- Salt to taste
- 1/2 cup cashews softened (see note)
- 4 oz sun dried tomatoes
- 1 tbsp lemon juice
- dash smoked paprika
- 1 tbsp garlic powder
- 2 cans white beans drained and rinsed
- 7 cups vegetable broth divided (see note)
Instructions
- Chop carrots into medium sized chunks and drizzle with a small amount of olive oil and a pinch of salt
- Cover with aluminum foil (optional) and bake for 30 minutes. Then broil uncovered for 5 minutes or until all of the liquid is gone and the carrots begin to brown.
- While carrots are baking, chop leeks and celery and sautee them in a soup pot. When they begin to stick to the bottom of the pan, add the white wine and simmer until vegetables are translucent.
- Create sauce base by bending the soaked cashews, sun dried tomatoes, lemon juice, smoked paprika, garlic powder, and 1 cup of the broth together until smooth.
- Once carrots are roasted add them and the white beans to the pot along with the leeks and celery.
- Add remaining broth and cashew sauce and simmer for 20 minutes until flavor melds.
- Add salt and additional smoked paprika to taste
Notes
- To soften cashews either soak them in water in the refrigerator over night or soak them in boiling water for about 5 minutes
- I use the Better Than Bouillon No Chicken Base to make the broth and would recommend it, but any vegetable broth will do.
How to make this recipe faster and simpler:
- Roasting the carrots creates a sweeter and more complex flavor, but the soup is still delicious if you just add the carrots straight to the pot when you add the leeks and celery and boil them without pre-roasting. Skipping that step will also dirty less dishes!
- To save on chopping, you could use frozen diced carrots instead of fresh and also opt for frozen diced onions instead of the leeks.
- If you don’t want to dirty a blender or you don’t have one, you could add the sun dried tomatoes chopped and/or add a few tablespoons of tomato paste instead. To make it creamy, you could add coconut milk or unsweetened plant based yogurt instead of the cashews.