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Ingredients
12 large carrots – peeled and cut ends off and cut in half
4 cloves of garlic – skins removed
2 tablespoons of fresh rosemary leaves (removed from the stem)
2 teaspoons of extra virgin olive oil
Salt and pepper to taste
3 cups of unsweetened almond milk (I use Silk original unsweetened)
Preheat oven to 400°
Put the carrots on a lined baking sheet and drizzle the olive oil on top. Grind a bit of sea salt and black pepper on top and toss so the olive oil coats the carrots. Roast for ten minutes.
Reduce the temperature to 375° and add the garlic cloves. Shake the pan so the carrots turn over and the garlic is covered in the olive oil. Roast for ten minutes.
Shake the pan to turn the carrots and garlic and roast for ten minutes.
Add the rosemary leaves and shake the pan. Roast for five minutes.
Remove and let the carrots, garlic, and rosemary cool for five minutes.
Place the carrots, garlic, and rosemary in a high powered blender with one and a half cups of almond milk and blend until smooth and creamy. You shouldn’t see any whole pieces of any of the ingredients.
Pour the soup into a medium sauce pan and add the remaining one and a half cups of almond milk and stir to blend. Heat on medium-low heat and add ground sea salt and pepper to taste.
Enjoy!
Notes
Make sure you use fresh rosemary and garlic for the best results.
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1st Keep
 debbiewood
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