+GF +SF
If asked to pick one word to describe this soup, it would have to be elegant. There’s simply no other way to describe it. The sweetness of the carrots, the bite of the garlic and the earthiness of the rosemary all work together to create a truly elevated soup. —LM + AM
SERVES 6
12 large carrots
2 tsp (10 ml) extra-virgin olive oil
Salt and pepper
4 cloves garlic, peeled
2 tbsp (5 g) fresh rosemary
3 cups (720 ml) plain unsweetened almond milk, divided
Preheat the oven to 400°F (204°C).
Peel and slice your carrots lengthwise. Place the carrots on a lined baking sheet and drizzle the olive oil on top. Sprinkle some salt and pepper on top. Roast the carrots for 10 minutes.
Reduce the heat of the oven to 375°F (190°C) and add the garlic to the baking tray. Flip the carrots and toss the garlic cloves in the pan to make sure they’re coated in olive oil. Roast for 15 minutes.
Turn the carrots one last time and roast for another 15 minutes.
Add the rosemary to the carrots and roast for 5 minutes. Remove the carrots from the oven and allow them to cool for about 5 minutes.
Place the carrots, garlic and rosemary in a high-speed blender with 1½ cups (360 ml) of the almond milk. Blend it all until smooth and uniform in consistency, about 2 minutes.
Pour the soup into a medium saucepan and add the remaining 1½ cups (360 ml) almond milk. Stir to combine. Heat the soup over medium-low heat until it reaches your desired temperature. At this point, taste and add additional salt and pepper if needed.
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