If there’s anything good about cold weather aside from skiing, it’s soup season. I work from home which means I can hunker down and cuddle up with my laptop and work all day regardless of what happens outside. Even when I’m busy or maybe especially when I’m busy but I know that I need to eat, I break out this cold-weather vegan soup recipe.

It’s a one pot recipe that I guess is technically a one tray and then a one pot vegan soup recipe because first you cook it all in the oven, let it cool and then pop it in a blender before re-heating it in a pot. You can decide if you want to add bread or noodles or rice, or pretty much anything else you want if the veggies aren’t enough to satisfy a hungry vegan.

The only reason I chose carrots and sweet potatoes is because of the color and because carrots and sweet potatoes are delicious AF. But as you will likely see in the coming vegan recipes, you can do this with any combination of vegetables you want.

But before we get into this vegan soup recipe, let’s check out the beautiful (if uneven) thick thighs on this carrot! Tell me what you think in the comments below!

And now, let’s get to the Creamy Carrot & Sweet Potato Bisque.

Kitchen Tools:

*Food Processor
*Cutting board
*Kitchen Knife
*Soup pot

Ingredients:

*Sweet Potato
*Carrots
*Ginger
*Garlic
*Onion
*Nutritional yeast (Nooch)
*Water or Waste free broth

Instructions:

*Preheat oven to 185c/375f

*Cut the vegetables into uniform pieces and lay them out on an oven safe baking sheet. I skipped the oil and opted to spray (with water or broth)the vegetables as needed in order to get them soft without letting them develop too much of a crisp on the edges.

*Toss the vegetables with herbs and spices. I also added fresh twigs of thyme and rosemary on top of the vegetables before I popped them in the oven to let them soak up those favors, plus it makes the house smell good which drives my hubs CRAZY when it’s my turn to cook!

*Let the vegetables cook in the oven for about 20 minutes, or until they start to soften. Check about half way through your initial cooking time and turn if necessary.

*Let the vegetables cool for about 10 to 15 minutes before you transfer them to the blender. You can also use an immersion blender here but I find that it doesn’t get the smooth texture that a blender does. But hey, use what you’ve got right?

*Give it a few good pulses to get it going and then slowly add liquid to the veggies to help them get smooth and creamy. It’ll take a bit of an effort or maybe not if you have a really powerful blender, which I do not.

*Transfer to a pot and stir in the nooch while you heat the soup.

*Serve

NOTES:

*Add bread or croutons to garnish, along with any fresh herbs you have on hand.
*Add coconut cream or any other plant cream if you want to make it over-the-top creamy and delicious.
*Place whole garlic cloves–with skin–into a small purse of aluminum foil. You can also had a peel hunk of ginger to this packet as well.
*I used crispy mushrooms with a vegan yogurt dipping sauce to go on the side. Get the recipe here or here.

*Just 310 calories per serving (I made 2 servings) and that includes the mushrooms and dipping sauce!

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