VEGAN CARROT SOUP WITH CARAMELIZED ONIONS RECIPE
INGREDIENTS
FOR SOUP
- 2 large onions, sliced
- 3 tablespoonsolive oil
- 2.5 lbs carrots peeled and sliced into coins
- 1 large yukon gold potato peeled and cut into ½ inch pieces
- ½ cup celery sliced
- 16 oz carton vegetable stock- homemade or low sodium variety
- salt and pepper to taste
OPTIONAL GARNISHES
- Parsley leaves, loosely packed
- Lemon thyme, leaves removed from stem
- Olive oil
- Sea salt
- Piment d'espelette
INSTRUCTIONS
SOUP INSTRUCTIONS
- Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)
- Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.
- Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.
- Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup
- Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using
HERB OIL INSTRUCTIONS (Optional)
- While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny.
- Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.
- When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.
