Roasted Carrot & Turnip Soup

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Roasted Veggies

Aren’t these roasted veggies beautiful?  I opened up my Perfectly Imperfect Produce box last week and knew I should roast these beauties right away!  And yes, the carrots are purple with an orange center – stunning!  And the purple vegetable?  Those are turnips.  They say the more color in your diet the better – so here’s to a crazy, healthy soup! 

But, what to do with these veggies after I roasted them?  Roasted Carrot & Turnip soup of course!  I found a recipe for Creamy, Roasted Carrot, Garlic, and Rosemary Soup on Pinterest.  So, I figured why not add the turnips too?  This is a keeper!  Below you will see the pics from Veganosity’s blog.

Roasted Carrot Soup - veganosity

Pictures from the soup I made?  Well, I told Libby not to post them. – Truth is, the soup turned out purple .  It tasted great & my girls even liked it.  But we weren’t sure how appealing purple soup would look.  Based on the fact that Libby isn’t posting the pic, well – I guess I’m right 🙂 Tell her to post them if you’d like to see the pics!


Roasted Carrot and Turnip Soup – Vegan and Gluten-free!


  • About 10 carrots – peeled and cut ends off and cut in quarters
  • 2 – 3 turnips (choose purple if you want to have purple soup like me!)
  • 4 cloves of garlic – skins removed
  • 2 tablespoons of fresh rosemary leaves (removed from the stem)
  • 2 teaspoons of extra virgin olive oil
  • Salt and pepper to taste
  • 3 cups of unsweetened almond milk 


  1. Preheat oven to 400°
  2. Put the carrots & turnips on a lined baking sheet and drizzle the olive oil on top. Toss sea salt and pepper on top.  Roast for ten minutes.
  3. Reduce the temperature to 375° and add the garlic cloves. Shake the pan so the carrots turn over and the garlic is covered in the olive oil. Roast for ten minutes.
  4. Shake the pan to turn the carrots and garlic and roast for ten minutes.
  5. Add the rosemary leaves and shake the pan. Roast for five minutes.
  6. Remove and let the carrots, garlic, and rosemary cool for five minutes.
  7. Place the carrots, garlic, and rosemary in a high powered blender with one and a half cups of almond milk and blend until smooth and creamy. You shouldn’t see any whole pieces of any of the ingredients.
  8. Pour the soup into a medium sauce pan and add the remaining one and a half cups of almond milk and stir to blend. Heat on medium-low heat and add ground sea salt and pepper to taste.
  9. Enjoy!

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