I have to admit. I’m crazy about soups, and recently I’ve gotten even crazier about vegan soups. Sorry. Parchment Baked Carrot Soup is another delightful and easy soup. I’m so not sorry it’s (almost) vegan. Again. It may seem like a LOT of coconut oil, but vitamin A and beta-carotene are soluble in fat. And coconut oil is good for you.
Ingredients for Parchment Baked Carrot Soup
1/2 kg Carrots
2 green onions
salt, pepper to taste
squeeze of honey
4 Tbsp coconut oil
parchment paper and aluminium foil
Clean the carrots and onions and wash them. Tear a big enough piece of aluminium foil and add parchment paper on top. Put the carrots and onions in the middle of parchment paper. Sprinkle them with salt and pepper, squeeze the honey on top and add coconut oil. Fold the parchment paper to make a tight parcel. Then fold the aluminium foil around the parchment parcel to secure any liquid from evaporating. Bake in hot oven for 15 min or until the carrots are soft enough.
Leave the parchment to cool down a bit (around 10 minutes is enough). Then transfer the contents of the parcel and the liquid that’s in the parcel to blender. Add a glass of water and blend until smooth. Adjust the seasoning and thickness of the soup.
Serve and Enjoy! 😀