Easy Roasted Veggie Soup
I’m alllllllllll about easy roasted vegetables, BUT the oil you choose will make-or-break the health benefits of those golden-brown beauties.
Let me explain!
All cooking oils have a specific temperature called a smoke point.
If you cook under that temperature all the health benefits of the oil stay intact.
If you cook over that temperature, however, the oil breaks down and oxidizes. The health benefits go away. Even more concerning is the damage the oil can do.
Oxidized oil can:
Cause damage in your body at the cellular and molecular level
Damage brain cells and increase the risk for Alzheimer’s
Promote inflammation
Increase risk for joint pain, digestive issues, diabetes, high blood pressure, heart disease, stroke, cancer, and more
Smoke points for the healthy cooking oils I use often:
Coconut oil: 350-385 F
Extra Virgin Olive oil: 325-400 F
Avocado oil: 500-520 F
As you can see, olive oil and coconut oil are great for medium-temperature cooking. But make sure to stick with avocado oil when roasting at high temps!
I especially love Chosen Foods avocado oil – The avocados aren’t sprayed with pesticides, the oil is cold-pressed, and their bottles are made with recycled glass! (I’m not getting paid a penny to tell you any of this, I just genuinely love their products)
Now… on to the recipe.
LEARNING HOW TO make soup from roasted veggies is a simple technique that can change the way you meal prep. We love this easy recipe from Rawsome Superfoods, the latest cookbook by vegan blogger and best-selling cookbook author Emily Von Ewu.
The process unfolds in two basic steps: roast up a pan of your favorite veggies — in this case, cauliflower and carrot — then give them a whirl in the blender with a bit of coconut milk and broth until the texture is just right. That’s it! While your veggies are getting toasty in the oven, you have time (and free hands) to prep other elements of your meal — or actually take time to chill, if that’s what your body needs.
You can use any veggies you like, including ones that you previously roasted. We love to store the soup in glass jars to enjoy throughout the week, or single serving portions to stash in the freezer to pull out when we’re too tired to cook.
Or simply….
INGREDIENTS:
1 1/4 pound carrots ( I used petite carrots. For regular carrots cut down the center)
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon salt + black pepper to taste
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
chopped parsley for serving
DIRECTIONS:
1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.
Heat the butter in a small stainless steel saucepan over low heat. Stainless steel pan allows you to monitor the color better than a colored nonstick saucepan. Allow the butter to brown while whisking constantly. You’ll notice it’ll start to foam but keep going. This will take anywhere from 5-14 minutes total to make brown butter. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar color.
Add the honey, garlic powder, salt, pepper, and thyme to the butter and stir until the honey blends with the brown butter.
Drizzle over carrots and using a rubber spatula, toss to coat. Bake the carrots for 25-40 minutes. check the carrots and flip around the 12-15 minute mark. The carrots are done when fork tender. Top with chopped parsley and serve warm.
