A delicious savoury roasted carrot stew with earthy vegetables and aromatic fresh herbs. Perfect for a cold rainy day, this vegetarian soup recipe is inspired by the carrot stew from Zelda Tears of the Kingdom and Breath of the Wild.
Roasted Carrot Stew
This delicious carrot stew recipe makes 5-6 servings and takes about 90 minutes to make.
To reduce the recipe time to one hour, skip roasting the carrots and potatoes – just simmer them for 15-20 extra minutes during step seven. Enjoy!
It’s that’s time of the year when spring is just around the corner yet it’s still cold enough to enjoy a big bowl of warm winter soup. This spin on carrot soup gives an extra warming feeling in the belly with its addition of honey and ginger, not to mention both of these ingredients are healthy and can help boost immunity; perfect during cold and flu season. Check out this easy and delicious…
toss 2 - 3 tbsp olive oil in a pot on medium-high heat
place whole tomato in the pot (minus any stem that may exist) and let it warm up in there for a lil bit
throw in your carrots, broth, nutritional yeast, and some shakes of the smoked paprika, curry powder, onion powder, and salt. turn the heat to high and bring to a boil while stirring.
turn heat to medium and simmer until carrots are so soffffft (maybe 20 or 30 min, just give em a check sometimes)
turn off heat, pour contents of pot into a blender and blend until smooth (i have a tiny ninja blender so i do this in batches)
return blended contents to the pot, add a cup or more of soymilk, and turn heat to medium-high again
stir, taste, and add however much more salt and other spices as the soup heats through and comes together
turn off heat once soup is heated through, scoop some into a bowl, and sprinkle some pepper on top :3
* you can 100% use as many tomatoes as you want, i just only had one in my house.
Celery and Carrot Soup
This carrot soup with celery and onion is simple and quick to make on the stovetop with veggie broth, a hint of tarragon, and a splash of white wine.
I wasn’t sure about this at first. Largely because the recipe (at least when it first went up, which is when I saw it) omitted several steps. It calls for ginger and cream but there was nothing about them in the instructions... So I had to figure it out on my own. Which isn’t really my strong spot in terms of cooking.
Nevertheless, I persisted.
We buy whole carrots at Costco so we had a million of them. I used half-and-half instead of cream because that’s what they had at the store I went to. I used more ginger than the receipt called for because I was making this for people who are sick with COVID and I thought the big, spicy taste would be nice.
When I was done roasting the carrots, I was afraid it wasn’t going to be enough to give the soup a strong carrot-y flavor, but I shouldn’t have worried. Also, roasted carrots are delicious. I could eat them every day. I should have roasted extras so I could nosh on them.
The brown butter infused with thyme was a nice touch. After doing that, I added the ginger with the onions. Then I followed the recipe basically as written, with the only other exception being I used two cans of broth, which was slightly more than the 3 cups called for in the recipe and accordingly used less water.
I think I ended up simmering my carrots for maybe 35 minutes? Then I added in the half-and-half and used my immersion blender (rather than transferring the soup to a real blender as the receipt called for).
After the soup was smooth, I added some salt and pepper and we were good to go. Based on the little bit I ladled into a bowl to try as a quality control measure, it was delicious. I’ll definitely be making this for myself in the near future!
Soup - The Best Vegan Carrot Soup Ever
The ingredients for this delectable soup—carrots, celery, potato, and coconut cream—are blended together, making it a great vegan option for your Easter meal.