This is a guest post from Karen over at Living Low Carb…One Day at a Time. I love her tip of roasting the vegetables before adding them to the soup!
During the cold weather months there’s nothing better than coming in from the cold and having a big bowl of soup. It warms you up and comforts you after a long day. When I make soup my favorite thing to do is experiment with different veggies. It’s really easy to throw together a hearty soup with any of your favorite veggies. These days my favorite vegetables are carrots and mushrooms so I decided to turn them into a soup. Roasting vegetables brings out the natural sweetness and adds a depth of flavor to the soup.
- 1 lb carrots, peeled and cut into chunks
- 16 oz whole cremini mushrooms
- 1/4 a large onion
- 2 tbsp of oil (ghee or coconut oil would work nicely here)
- 2 whole cloves garlic, skin on
- 1 Tbsp finely chopped fresh sage (or 1 tsp of rubbed dried sage)
- 4-6 cups homemade chicken broth
- 1 cup dairy free sour cream (recipe below)
Preheat oven to 425 F. Place mushrooms, onion, and carrots on parchment paper lined baking sheets. Toss with oil and season with salt and pepper, to taste. Place garlic cloves in foil and drizzle with oil. Place the foil packet on the baking sheet and roast the veggies for 25-30 minutes or until tender.
Place the veggies and 1 cup of chicken broth in a blender and blend until smooth (allow the veggies to cool slightly and work in batches if needed). Add the pureed veggies to a soup pot over medium heat and add additional broth until the desired consistency is reached. Add the sage and season with salt and pepper, to taste. Cook until heated through. Serve in bowls.
Place the dairy free sour cream (Mix 1 cup cream from canned coconut milk*, 1 Tbsp white vinegar, and a dash of salt (if desired). Thin out the cream with coconut water if necessary) in a plastic storage bag (or squeeze bottle) and cut a small hole in the corner. Pipe a swirl of sour cream around the bowl starting in the center and working your way to the outer rim of the bowl.
*Place the coconut milk in a fridge overnight. Open the can and scoop out all of the cream that has risen to the top. Use the coconut water left over in another recipe or use it to make a smoothie. The yield of coconut cream will vary, so more than one can may be needed.
This post is featured on Monday Mania
Not sure if I did something wrong but my soup is brown, not the pretty bright orange that yours is. Did I add too many mushrooms? Thanks!
Should one cut the veggies before putting them in the oven? I’m confused…
Lindsey Gremont says
You can roughly chop or not – the veggies will be blended at the end anyway. Enjoy!