Happy Spring!! Even though we just had snow the other day, I'm eager to get into the spring season with a lighter diet and colorful foods. Plus, I've decided to try a gluten-free diet this week so I spent some time meticulously planning my meals for the next few days. I thought that this Roasted Carrot Veggie Soup would be the perfect dish to kick off my GF challenge. It's light but hearty and packed full of flavor, and it works great for paleo and vegan diets too!
Here's the recipe I used, which is slightly adapted from The Cookie Writer
Roasted Carrot Veggie Soup
Makes 2 large servings or 3-4 smaller servings
- 1 lb carrots
- 2 small potatoes, peeled and cubed
- 1 head garlic
- 1 onion, chopped
- 2 celery stalks, chopped
- ¼ tsp. cayenne powder
- 3 cups vegetable broth
- Salt and pepper
- 2 tbsp. chopped green onions
- 2 tbsp. chopped parsley
- Preheat oven to 425F. Line a baking sheet with foil.
- Slice your carrots into ¼-inch thick coins. Add to the baking sheet along with the onion and celery. Drizzle with olive oil to coat the veggies and sprinkle with salt, pepper, and cayenne powder.
- Take off some of the outer garlic paper and slice 1/8 inch off the top of the garlic head to expose all the cloves. Place onto a sheet of aluminum foil and drizzle with olive oil. Season with salt and pepper and wrap the garlic up snugly. Place the baking sheet into the oven with the garlic placed directly on the oven grate right beside the pan.
- Bake for 20-30 minutes, or until veggies are tender and the garlic is soft. Allow the garlic to cool before you go to squeeze the garlic out of its paper.
- In a large pot, combine the veggies, potatoes, and garlic. Add the broth and bring to a boil. Simmer until potatoes are soft, about 15 minutes. Transfer soup in batches to your blender and puree until smooth. Add more broth for a thinner consistency. Reheat soup if necessary and serve with green onions and parsley sprinkled on top.