Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

Step 1

Preheat oven to 425 degrees F/218 degrees C.

Step 2

On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.

Step 3

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Step 4

Remove from oven and remove the skins from the garlic.

Step 5

In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.

Step 6

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.

Step 7

Taste and add salt and pepper to taste if necessary.

Step 8

Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.

Step 9

Serve into bowls and enjoy!