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.
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
- Preheat oven to 400°
- 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.
- 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.
- Shake the pan to turn the carrots and garlic and roast for ten minutes.
- Add the rosemary leaves and shake the pan. Roast for five minutes.
- Remove and let the carrots, garlic, and rosemary cool for five minutes.
- 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.
- 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.