VEGAN CARROT SOUP WITH CARAMELIZED ONIONS #vegan #vegetarian #healthydiet #soup #carrot

This smooth carrot soup is veggie lover, gluten free, and paleo inviting. Pressed with sweetness from the carrots and a profound umami from the caramelized onions, this soup is the ideal thing to liven up a virus dark day.

It wouldn't be actually consistent with state that I woke up to rain. In any case, an overwhelming cover of mist swaddled our little yellow house on the slope, and the ground was wet enough that I can envision it might have down-poured medium-term.

Packaged up in my red winter coat, I restricted up the pooch and took a long stroll in McLaren Park. Notwithstanding what people say, we do have seasons in California.

This caramelized onion and carrot soup will bolster a group. Despite the fact that this formula is effectively split, the onions take about an hour to caramelize, so I like to make the full size clump and stop half in somewhat little Mason containers. At that point we take out each or two in turn to defrost. This makes an extraordinary supper with a plate of mixed greens and a pleasant glass of wine.

Also try our recipe : Crockpot Chicken and Rice #dinner #chicken #rice #healthyrecipes #easy

INGREDIENTS

FOR SOUP

• 2 large onions, sliced
• 3 tablespoonsolive oil
• 2.5 lbs carrots peeled and sliced into coins
• 1 large yukon gold potato peeled and cut into ½ inch pieces
• ½ cup celery sliced
• 16 oz carton vegetable stock- homemade or low sodium variety
• salt and pepper to taste

OPTIONAL GARNISHES

• Parsley leaves, loosely packed
• Lemon thyme, leaves removed from stem
• Olive oil
• Sea salt
• Piment d'espelette

INSTRUCTIONS

SOUP INSTRUCTIONS

1. Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)
2. Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.
3. Add vegetable stock, turn heat to medium high, and 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, water, or milk of your choice if you'd like a thinner soup
5. Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using

HERB OIL INSTRUCTIONS (Optional)

1. While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny.
2. Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.
3. When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.

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