I have terrible eyesight! I’ve been wearing glasses since 4th grade. At first, I loved the idea of having glasses, but now at 36 years old, I would rather just not deal with it! Apparently, my eyes didn’t get the memo from the carrots I’ve eaten my whole life! That doesn’t stop me from loving them, all the same.
I recently found myself with a bag of carrots that needed to be used up. I’ve been loving creamy, vegan soups lately, so I decided what better way to use up that bag than to create another creamy soup that would be kind to my waistline?
I left the peels on to make sure I could eek out every last bit of nutrients from the carrots. I also decided to roast them to add a bit more flavor to the soup. I was not disappointed, and it was so so easy!
First, I sliced and roasted the carrots. Then I sauteed some onions, celery, and garlic. Puree all this together with some vegetable broth, fresh thyme and a little non-dairy milk (I used oat milk), and there you have it! It’s easy to freeze, too!
So, here you go!
And let me know what you think on Instagram @sugarandsalt_co!