Cheddar Carrot Apple Soup (Plant-based)
Indulge in the comforting warmth of winter with our delightful Vegan Cheesy Carrot Soup. Made from perfectly roasted carrots, apples, and a blend of fresh herbs, all tied together with the lusciousness of coconut milk, this dairy-free delight is perfect for a cozy lunch or dinner. Get ready to savor a bowlful of savory goodness! Gluten-free option.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Keyword: apples, carrots, cheese, dairy-free, dinner, fall recipe, lunch, plant-based, soup, vegan, winter
Servings: 4 servings
Calories: 392kcal
ROASTED INGREDIENTS:
- 2 Gala apples, peeled + sliced
- 2 Carrots, peeled + sliced
- handful of broccolini, ends chopped
- 3 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt + black pepper
SOUP:
- 4 cups organic vegetable stock (For Non-plant-based, you can use Bone Broth for extra nutrients)
- 2 garlic cloves, minced
- 1 (14 oz.) can full-fat coconut milk/cream
- ¼ cup organic all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ cup nutritional yeast
TOPPINGS:
- 1 cup Halved pecans, toasted w/ maple (See Notes!)
- Roasted broccolini
TO ROAST FRUITS + VEGGIES:
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
Add the sliced carrots, apples, and broccolini to a bowl and Add the olive oil, sea salt, and black pepper, and toss until the everything is fully coated.
Transfer to the baking sheet and arrange in the single layer with the pears cut-side up. Bake until the ingredients are golden-brown and knife tender, 10 to 15 minutes.
TO MAKE SOUP:
In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the thyme, parsley, oregano, flour, smoked paprika, garlic powder, and garlic powder and mix together until combined. Add in the roasted carrots + apples.
Add in the veggie stock and coconut cream/milk, stirring everything together until combined and smooth.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
At this point, the soup should be thickened as it continues to simmer. NOTE: Add additional nutritional yeast for more "cheesy" flavor, if desired and stir until incorporated.
Remove from heat and serve immediately into prepared bowl(s), top with roasted broccolini and maple pecans and enjoy with a side of bread, if desired.
Bon Appetit!
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
- COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
- TOASTED MAPLE PECANS: In a bowl, add the halved pecans, 2 Tbsps maple syrup, and a pinch of cinnamon together, stirring until pecans are coated. Add pecans to a baking sheet (line with parchment paper) and toast them in the oven (400 degrees Fahrenheit) for 8-10 minutes, tossing them halfway to avoid browning on one side. Remove from oven and add as topping, if desired.
Calories: 392kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Sodium: 1545mg | Potassium: 442mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5802IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg