Spiced Carrot Soup
For hot soup on demand, roast the ingredients ahead of time and store them in the freezer. When the craving strikes, simply thaw the vegetables, add your stock, and blend to create a hot soup in minutes.
Ingredients
- 295 g (2 cups) carrots, cut
- 90 g (¾ cup) red bell pepper, cut
- (1 ) garlic clove, crushed
- 60 g (½ cup) yellow onion, peeled, cut
- 5 g (¼ piece) fresh ginger root, peeled
- cup (4 Tablespoons) fresh cilantro leaves
- (½ teaspoon) garam masala
- (½ teaspoon) salt, optional
- (¼ teaspoon) ground black pepper
- (1 Tablespoon) extra virgin olive oil
- 600 ml (2 ½ cups) vegetable broth
Directions
- Preheat oven to 400° F (205°C).
- In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt (optional), pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
- Place stock and roasted mixture into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Leigh-Anne's Nutrition Notes:The beautiful orange hue of this soup comes from beta carotene, a powerful antioxidant found in the carrots. This, combined with the nutrients from the other ingredients, makes a flavor and nutrient-packed soup.
Ingredients
- 295 g (2 cups) carrots, cut
- 90 g (¾ cup) red bell peppers, cut
- Tablespoon (1 Tablespoon) clove, crushed
- 60 g (½ Tablespoon) yellow onion, peeled, cut
- 5 g (¼ Tablespoon) fresh ginger root, peeled
- Tablespoon (4 Tablespoons) fresh cilantro leaves
- Tablespoon (½ teaspoon) garam masala
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
- Tablespoon (1 Tablespoon) extra virgin olive oil
- 600 ml (2½ cup) vegetable broth
Directions
- Preheat oven to 400° F (205° C).
- In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
- Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes or until steam escapes the lid; or select the Hot Soups program and allow the machine to complete the programmed cycle.
Chef's Notes
Make soup packets ahead of time. Cool the mixture and place into a freezer bag, seal, and freeze for a later date. Before blending, thaw the mixture then follow the recipe instructions.
Ingredients
- 295 g (2 cups) carrots, cut
- 90 g (¾ cup) red bell pepper, cut
- (1 ) garlic clove, crushed
- 60 g (½ cup) yellow onion, peeled, cut
- 5 g (¼ piece) fresh ginger root, peeled
- (4 Tablespoons) fresh cilantro leaves
- (½ teaspoon) garam masala
- (½ teaspoon) salt, optional
- (¼ teaspoon) ground black pepper
- (1 Tablespoon) extra virgin olive oil
- 575 ml (2 ½ cups) vegetable broth
Directions
- Preheat oven to 400° F (205° C).
- In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
- Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Chef's Notes
Make soup packets ahead of time. Cool the mixture and place into a freezer bag, seal, and freeze for a later date. Before blending, thaw the mixture then follow the recipe instructions.
