Earth Day-Friendly Creamy Roasted Carrot Soup with Spring Pesto

Healthy Recipes

22 April 2015

Today is Earth Day, and I can’t think of a better way to celebrate then with a bowl of creamy roasted carrot soup topped with fresh spring pesto ( I mean doesn’t it just sound earthy?).

Creamy roasted carrot soup with spring pesto

Not only is it delicious, but it is chockfull of local produce which is good for both your bod and mother earth.

Here’s the skinny on why local is better:

According to the Institute of Food Research, the majority of produce in grocery stores has lost nearly 45% of its nutritional value by the time you bag those tomatoes. This is because once fruits and veggies stop receiving nutrients from their parent plant or soil they begin to break down their own organic material for energy. As a result, carbohydrates, proteins, fats, and other key nutrients begin to disappear. The longer the produce sits, the more nutrients it loses, and since most produce at grocery stores have to be transported several hundred miles from the farm>warehouse>store it takes at least a week before the produce arrives (aka nutrients have been breaking down for seven plus days).

That ALSO means that by transporting the food over such long distances it’s contributing to the emittance of hundreds of pounds of greenhouse gases into the atmosphere (hello global warming)!

But fear not, I’ve got an easy peasy solution for you. Buy.local.produce.

I love to frequent farmers markets for the freshest, local produce, but you can also find tons of options at local co-ops or health foods store (Whole Foods has an awesome selection of local produce). You can also look into CSA delivery options like Full Circle Farms which bring local goodies straight to your door (it doesn’t get much easier than that). By choosing from one of these options you’re likely getting fruits and veggies picked less than 24 hours ago that traveled less than 100 miles to get to you, meaning you’re getting an abundance of nutrients and actively reducing your carbon footprint while supporting your community and sustainable practices #WINNING.

So please TAKE THE PLEDGE with me and support Earth Day  in the most delish way by making this creamy roasted soup with local carrots.

Roasted carrot soup with spring pesto in a white bowl

5 from 1 vote

Creamy Roasted Carrot Soup (vegan, gluten-free, dairy-free, paleo)

Creamy roasted carrot soup with spring pesto
Author: Lauren Chambers
Serves: 6

Ingredients

  • 2 bunches organic local carrots, peeled and chopped
  • 1 large head organic local cauliflower, chopped
  • 1 local organic sweet onion, chopped
  • 6 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tsp turmeric
  • 6 cups vegetable stock
  • ½ cup white wine
  • 1 can organic full fat coconut milk

Preparation

  1. Preheat oven to 425. Coat your chopped carrots and cauliflower with 4 tbsp olive oil, 4 cloves of garlic (minced), 1 tbsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt. Bake in a parchment lined pan for 25-30 minutes, flipping veggies halfway through.
  2. While veggies are cooking, make your pesto.
  3. Then start caramelizing that onion by heating the remaining 2 tbsp of olive oil in a large pot on the stove. Add in chopped onion and cook on medium heat for about 10 minutes until translucent. Add in remaining 2 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt and cook for another minute or so.
  4. Pour in ½ cup white wine and stir for a minute or two, until it starts to dissolve. Toss in roasted carrots and cauliflower, 6 cups vegetable stock and coconut milk. Bring to a boil then reduce to a simmer for 15 minutes.
  5. Once finished cooking remove from heat and let cool for a few minutes. Transfer to a high speed blender or use immersion blender and mix until creamy.
  6. Top with fresh spring pesto. The earth and your belly will thank you!
Rate this recipe

 

5 from 1 vote

Creamy Roasted Carrot Soup (vegan, gluten-free, dairy-free, paleo)

Roasted carrot soup with spring pesto in a white bowl
Author: Lauren Chambers
Serves: 6

Ingredients

  • 2 bunches organic local carrots, peeled and chopped
  • 1 large head organic local cauliflower, chopped
  • 1 local organic sweet onion, chopped
  • 6 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tsp turmeric
  • 6 cups vegetable stock
  • ½ cup white wine
  • 1 can organic full fat coconut milk
  • Spring Pesto Recipe Here

Preparation

  1. Preheat oven to 425. Coat your chopped carrots and cauliflower with 4 tbsp olive oil, 4 cloves of garlic (minced), 1 tbsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt. Bake in a parchment lined pan for 25-30 minutes, flipping veggies halfway through.
  2. While veggies are cooking, make your pesto.
  3. Then start caramelizing that onion by heating the remaining 2 tbsp of olive oil in a large pot on the stove. Add in chopped onion and cook on medium heat for about 10 minutes until translucent. Add in remaining 2 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt and cook for another minute or so.
  4. Pour in ½ cup white wine and stir for a minute or two, until it starts to dissolve. Toss in roasted carrots and cauliflower, 6 cups vegetable stock and coconut milk. Bring to a boil then reduce to a simmer for 15 minutes.
  5. Once finished cooking remove from heat and let cool for a few minutes. Transfer to a high speed blender or use immersion blender and mix until creamy.
  6. Top with fresh spring pesto. The earth and your belly will thank you!
Rate this recipe

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