This is the kind of soup that I want to be eating on those days where it’s freezing outside and all I want to do is curl up in my sweats and stay inside. It is the perfect combination of creamy, filling and warming. Perfect for a cold January day.
Carrots are one of those vegetables that we almost always have in our fridge. We eat them all sorts of different ways, but I think using them in a soup is one of my favorites. And my favorite part of this simple soup –> 6 ingredients! Yep, it is so simple and very quick to make. In my mind, this means I’m getting into my sweats on that couch in front of Netflix much faster. It’s a win win.
Roasting the carrots and leeks absolutely makes this soup. This step shouldn’t be skipped, it brings out such great flavor from the veg. I just don’t feel like sautéing them in a skillet would do the same thing. Roasting brings out the natural sugars and sweetness out in the carrots, which totally sends the final product over the top.
My favorite way to garnish this is with a little dollop of my vegan sour cream, some parsley and sunflower seeds for a little added crunch and protein. You definitely need to make this for your family and friends, they will be so impressed. It looks a lot fancier than it really is, so let’s just let them think you’re fancy like that.
If you make this, be sure and tag me on Instagram and hashtag #thewheatlesskitchen! I love to see your creations!