Vegan Carrot & Almond Soup Recipe
Is there any food more comforting than a warming bowl of homemade soup during the winter months? Roasting the veggies really adds a wonderful flavour to this vegan and gluten free recipe. It’s perfect served with fresh crusty bread or a savoury muffin.
50g / 1 ¾ oz almonds, skin on
6 carrots - washed, peeled and diced
2 red onions - peeled and diced
3 cloves of garlic - peeled and chopped
Olive oil, generous glugs
3 tbsp fresh thyme, finely chopped
½ tsp salt
½ tsp cracked black pepper
300mls almond milk
Juice of half a lemon
1 veggie stock cube
600mls hot water
Toast the almonds for 5 minutes in a preheated oven at 200°C / 400°F / Gas 6. Allow to cool before roughly chopping. Set to one side.
Reduce the oven temperature to 180°C / 350°F / Gas 4. Place the onions, carrots and garlic in a roasting tray and drizzle with olive oil before sprinkling with the salt, cracked black pepper and fresh thyme. Stir with a wooden spoon to ensure the vegetables are coated with the oil and seasoning.
Roast in the oven for 25-30 minutes, stirring halfway through. The onions will start to caramelise but you don’t want them to blacken and burn. Leave to cool before placing in a food processor and blitzing until a smooth-ish consistency is acquired.
Make up the vegetable stock using the hot water and the stock cube. Add to a saucepan with the blitzed vegetables, lemon juice and almond milk - you may need to add some more liquid to achieve your ideal consistency. Stir gently over a medium heat until thoroughly combined and the soup is simmering. This will give you quite a chunky texture, so feel free to blitz with a handheld blender if you want it smoother.
Ladle into bowls and scatter over the chopped almonds. Serve.