Roasted carrots make this soup extra sweet and flavorful. Coconut milk adds richness and a creamy, smooth texture. (vegan, dairy-free recipe)

Vegetarian Roasted Carrot Soup Recipe
2 pounds carrots
2 tablespoons olive oil, divided
1 large white or yellow onion, chopped
1 Anaheim pepper, seeded and chopped
2 cloves garlic, halved
5 cups water
1 1/2 teaspoons fine sea salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup canned coconut milk

Preheat oven to 375 degrees. Scrub and peel carrots. Cut into chunks. Mound carrots on a large shallow baking pan. Drizzle with 1 tablespoon oil; stir to coat. Spread carrots in a single layer on pan. Bake 50 to 60 minutes until carrots are tender and lightly browned, stirring occasionally.

In large pot, heat 1 tablespoon oil over medium heat. Add onion, Anaheim pepper and garlic; cook 5 minutes until softened, stirring occasionally.

Add water, roasted carrots, salt, coriander, cumin, ginger and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.

Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium-low heat until hot, stirring frequently. Serve with a sprinkling of freshly ground pepper.

Makes about 6 cups soup

Recipe Links:
Spiced Carrot Cauliflower Soup from Weelicious
Pumpkin Black Bean Soup

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The post Vegetarian Roasted Carrot Soup Recipe appeared first on Eating Clean Recipes.

At first glance this looks like a bowl of pumpkin soup. Although I love all things pumpkin- I’m embracing end of summer produce like sweet bell peppers. This soup gets it’s lovely orange hue by combining red peppers with yellow split peas. Garam masala, coconut milk and fresh cilantro round out the flavor. Dig in.

Vegetarian Red Pepper and Yellow Split Pea Soup Recipe
1 tablespoon olive oil
3/4 cup chopped white or yellow onion
1 1/2 cups chopped red bell pepper
4 cups water
1 cup dry yellow split peas, rinsed and drained
1 1/2 teaspoons fine sea salt
2 teaspoons garam masala
Dash cayenne pepper
3/4 cup canned coconut milk
Fresh chopped cilantro

In large pot, heat oil over medium heat. Add onion and bell pepper; cook 5 minutes until softened, stirring occasionally.

Add water, split peas, salt, garam masala and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 55 minutes until split peas are tender.

Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. (Split pea soup tends to get thick. If needed, thin with some water or additional coconut milk. Taste and add additional salt, if needed.) Serve with a sprinkling of fresh cilantro.

Makes about 5 cups soup

Recipe Links:
Yellow Split Pea Soup with Spinach and Tomatoes
Red Lentil Soup with Sweet Potatoes and Kale

Product Link:
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The post Red Pepper and Yellow Split Pea Soup Recipe appeared first on Eating Clean Recipes.

Dig in to a hearty bowl of yellow split pea soup. Sweet red pepper, fresh tomatoes and spinach leaves add color and flavor to this simple soup recipe.

Vegetarian Yellow Split Pea Soup
1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups water
1 cup dry yellow split peas, rinsed and drained
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons bittersweet paprika
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
Dash cayenne pepper
1 cup chopped fresh tomato
2 cups fresh baby spinach leaves

In large pot, heat oil over medium heat. Add onion and bell pepper; cook 5 minutes until softened, stirring occasionally.

Add water, split peas, salt, paprika, coriander, cumin and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 55 minutes until split peas are tender.

Add tomatoes; simmer, covered, 10 minutes more. Stir in spinach.

Makes about 6 cups soup

Recipe Link:
Vegetarian Lentil Soup with Greens

The post Vegetarian Yellow Split Pea Soup appeared first on Eating Clean Recipes.