Caramelized Onion & Carrot Soup
Ingredients
- 6 large carrots, evenly chopped
- 2 celery ribs, chopped
- 1 medium head cauliflower, cut into florets
- 3 large cloves garlic
- 2-3 teaspoons avocado oil (or preferred vegetable oil)
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon Bell’s Seasoning (rosemary, oregano, sage, ginger, marjoram, thyme, and pepper)
- 2 large sweet onions, sliced (about 1 pound)
- 2 tablespoons unsalted butter
- ¼ cup white cooking wine
- 4+ cups vegetable stock (or 2 tablespoons bouillon mixed with 4 cups water)
- 1 cup oat milk or other plant-based creamer
Instructions
- Preheat oven to 400°F and place carrots, cauliflower, celery, and garlic cloves in a small mixing bowl. Add vegetable oil, sea salt, black pepper and Bell’s Seasoning, then toss to evenly coat, and transfer to a small baking tray. Bake for 30-40 minutes or until fork-tender. While baking, heat 2 tablespoons butter in a large saucepan over medium heat until sizzling and melted. Add the onions in batches, then stir until evenly coated. Next, reduce the heat to medium-low and continue to cook onions, stirring every few minutes until golden brown, for 30-40 minutes. Afterwards, add white wine and stir again. Continue to cook onions until wine fully evaporates. When vegetables are done, remove from oven. Use a high speed blender or immersion blender to blend roasted vegetables, caramelized onions, creamer, and vegetable stock. Work in batches (as needed) to process and purée until everything is silky smooth. Taste and adjust seasonings to preference. Finally, divide soup into bowls, garnish (if desired), and enjoy!
