Friday, 23 May 2014

Vegan Roasted Carrot and Tomato Soup

Easy, healthy recipes: vegan roasted carrot and tomato soup by Welcome to Mommyhood
This seems like it will be the last soup recipe for at least a little while. We have had some gorgeous weather here, but please, let's keep that to ourselves! I don't want to scare the beautiful un-Dutch weather away. We have been getting some suuunnn and the torrential downpours that are typical during this time of year seem to be on their way out. 

Anyhow, for those of you living perhaps in the southern hemisphere, I imagine it's getting cooler, and perhaps for when the cold returns to northern Europe, we can enjoy a creamy carrot and tomato soup! 

Carrot and Tomato Soup


  • 7 tomatoes
  • 2 onions
  • 4 cloves of garlic
  • 1 teaspoon garlic pepper 
  • 1 teaspoon turmeric 
  • 1 teaspoon paprika 
  • 2 cups of water 
  • Drizzle of extra virgin olive oil (or coconut oil) 
  • Salt and pepper to taste 

Easy, healthy recipes: Vegan roasted carrot soup by Welcome to Mommyhood


  • Preheat oven to 175 degrees celsius or 375 degrees fahrenheit
  • In a bowl, roughly chop the vegetables and toss them with the spices 
  • Place in an oven safe dish and roast for an hour and a half. Keep them covered for the first half an hour, then mix and uncover. Make sure to check on them every twenty minutes to half an hour. 
  • After they are out of the oven, place them into a saucepan and add the water
  • Bring to a boil and simmer for ten minutes 
  • Let it cool slightly and then puree 
  • Serve

Easy, healthy recipes: Vegan roasted carrot soup by Welcome to Mommyhood

For more healthy recipes, check out my clean eating page! For some vegan inspiration, check out my vegan/vegetarian board on Pinterest! 

Thank you for for visiting,