Caramelized Onion & Carrot Soup | Vegan

Onion & Carrot Soup

I have been making this deliciously creamy fall soup for the past three years now starting in November!! It’s THAT tasty that I keep going back to it. It also just screams H E L L O  F A L L !! I made this soup for a Friendsgiving one year & had three people ask me for the recipe! It’s not my own but this recipe sure is a NAILED IT! It’s easy, gluten-free AND Vegan! I added the roasted chickpeas on top to give it a bit of crunch & texture, but that’s really all I did differently (& it’s totally optional).


The obvious “worst” part about this recipe is the patience that comes with TRULY caramelizing the onions. None of this blast the fucking onions on high heat & cooking them until they’re charred; don’t be THAT person, ok?! ;) Truly caramelizing the onions is what gives this soup some serious kick ass flavor, so pour yourself some wine or coffee & put in the damn time! It’ll be so worth it my friends.


You can easily halve this recipe because I swear every time we make it we could feed an entire football team that just had practice. I buy a 5 lb bag of carrots & eyeball what half the bag is… then put your husband to peeling duty hahaha!! Ohhhhh my poor husband gets the short end of the stick, ALL.THE.TIME. He’s such a damn trooper; I should really buy him flowers or something.


PS if you got this far reading, I am going to give you a little piece of wisdom that comes with this recipe! Because of the two full onions… you maaaay experience some slight toot toots, if you know what I’m saying! It doesn’t bother my husband at ALL, but I’m just the world’s most sensitive person when it comes to food. Anyways, I’m all about full disclosure here, so may the odds be ever in your favor ;) ;)

 


Serves: 7-9
Prep Time: You tell me…
Recipe By:
http://www.thetomatotart.com/recipe/vegan-carrot-soup/

 

SHIT YOU’LL NEED:

|  HERB OIL  |

¾ cup parsley

4 sprigs thyme

½ cup olive oil

 

|  SOUP  |

2 large onions, sliced

3 Tbsp olive oil

2.5 lbs carrots peeled & sliced into coins

1 large yukon gold potato peeled & cut into ½ inch pieces

½ cup celery sliced

16-24 oz vegetable stock (depending on how thick or thin you prefer your soup)

salt & pepper to taste

 

|  ROASTED CHICKPEAS  | totally optional, but fucking delicious

1, 15 oz can chickpeas

½ tsp ground cumin

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp onion powder

¼ tsp ground corriander

½ tsp sea salt

¼ tsp freshly ground black pepper

½ to 1 Tbsp olive oil

 

HOW TO DO THE SHIT:

|  HERB OIL  |

1.    In a small food processor, combine the parsley & thyme until chopped.

2.    Add the olive oil in a slow steady stream. Mix for 1 minute.

3.    Let the olive oil rest & marinate at room temperature until your soup is ready!

|  SOUP  |

1.    Over LOW HEAT, cook your onions & olive oil stirring infrequently until deep golden & caramelized throughout. For me this takes between 60-90 minutes! I prefer to salt things as I can versus at the very end… so give those onions a sprinkle of salt!

2.    Add the carrots, potato, & celery & cook for another 10 minutes, tossing well to coat with olive oil & onions. Season with salt as you go!

3.    Add vegetable stock, turn heat to medium high, & bring to a rapid boil. Cook until vegetables are very tender & almost falling apart, about 20 minutes.

4.    Blend with an immersion blender until completely smooth, thinning with just a little bit of stock to your desired consistency.

5.    Taste & SEASON with salt & pepper; serve with the herb oil! There is a lot of ingredients & a lot of liquid so don’t be surprised at how much salt it may take :) Top with roasted chickpeas is using!

6.    Happy Fall Y’all.

|  ROASTED CHICKPEAS  |  totally optional, but fucking delicious

1.    Preheat oven to 400 degrees F.

2.    Line a baking sheet with Silpat OR lightly spray a baking sheet with non-stick spray. Set aside.

3.    Rinse & thoroughly dry the chickpeas. Drying the chickpeas well results in a much crunchier texture!

4.    In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder & pepper. Set aside.

5.    Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!

6.    Remove the chickpeas from the oven & drizzle ½ Tbsp olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.

7.    Add spices to chickpeas & stir until evenly coated.

8.    Bake at 400 for 10 more minutes, then give them a good stir.

9.    Return chickpeas to the oven & bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).

10.    Turn off oven & crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness!

 

Onion & Carrot Soup

Onion & Carrot Soup

Onion & Carrot Soup

Onion & Carrot Soup

Onion & Carrot Soup

Comments

Submitted by Kym Siebenhaar (not verified) on Fri, 11/03/2017 - 07:45

Nom, bitches!??

Submitted by Kym Siebenhaar (not verified) on Fri, 11/03/2017 - 07:46

Nom, bitches!??

Submitted by Katrina Yoneda on Fri, 11/10/2017 - 09:17

In reply to by Kym Siebenhaar (not verified)

Kym you are the BESSST!!! Hahaha <3 <3!!

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