Roasted & Curried Carrot Soup
Serves: 6
This is the creamiest, most flavorful vegan soup I've ever tasted (even without the nut milk). It feels fancy enough for company, but also pairs well with pajamas and a good book.
  • 7-8 carrots peeled/chopped
  • 3 shallots chopped
  • 2-3 cloves garlic minced
  • 1 leek chopped
  • knob of fresh ginger peeled
  • few sprigs of thyme or rosemary
  • 2 tablespoons curry powder
  • 6 cups vegetable stock
  • ¼ cup nut milk
  • olive oil
  • salt
  • pepper
  1. Bring 6 cups vegetable stock to boil in a pot with thyme/rosemary and knob of ginger (2")
  2. Reduce heat and simmer.
  3. Roast carrots on cookie sheet/roasting pan with a little olive oil, curry powder, and salt/pepper at 400 degrees for 20 minutes, or until carrots are brown and easy to stab with a fork.
  4. Saute shallots and leek in a stockpot until translucent and fragrant (5 minutes)
  5. Add garlic (1 minute)
  6. Add carrots (2-3 minutes)
  7. Strain vegetable stock into stockpot and simmer for 15 minutes.
  8. Season to taste.
  9. Puree soup in blender in batches, adding nut milk if desired.
  10. Serve with a little creme fraiche + pistachios or some shaved parmesan
To freeze, leave out the nut milk,
then add it when heating thawed soup.
Recipe by Winston & Main at