What do you do with a bag of baby carrots going to waste at the bottom of your crisper drawer?
You roast them into sweet carroty goodness and add them to creamy vegan corn chowder, that’s what.
I have another question.
How do you make soup super creamy without using a boatload of heavy cream or whole milk?
Blend together the corn and almond milk. Yeah, make a corn smoothie. The end result is a thick, ridiculously creamy base for a delish soup. No fatty dairy required.
This soup was inspired not only by the plethora of corn in the freezer and carrots in the crisper, but also by Daily Garnish’s delicious quinoa and bean corn chowder. It’s been a long time favorite of mine. And yeah, they’re both vegan! The nutritional yeast gives this soup a rich, cheesy flavor so I don’t recommend skipping it. You can purchase it at most grocery stores, but I get mine in the bulk bin at Whole Foods for a couple bucks.
This soup is perfectly sweet from the roasted carrots and creamy from the blended corn and almond milk. It also happens to be perfect for Valentine’s Day since we’re serving it on a reddish pink place mat. It’s very romantic soup, as corny as that sounds.
Roasted Carrot Corn Chowder
- 1 lb bag baby carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 ½ cups unsweetened almond milk
- 2 ½ cups corn (frozen is fine)
- 1 cup vegetable broth
- 2 tbsp nutritional yeast (optional)
- ½ tsp salt
- pepper to taste
- Pre-heat the oven to 375 degrees.
- Empty bag of baby carrots onto baking sheet. Spray liberally with cooking spray (or drizzle with olive oil) and season with salt and pepper. Roast for about an hour, turning halfway through.
- When carrots have about fifteen minutes left, dice your onion and sautee in a medium pot over medium heat in a bit of olive oil for about five minutes. Add the garlic and sautee for another five minutes.
- In a blender/food processor, blend 1 ½ cups of the corn (if frozen, microwave for a bit to thaw) with all the almond milk. Pour blended mixture into pot with onion mixture.
- Add the other cup of corn, vegetable broth, nutritional yeast, salt and pepper to taste. Stir to combine.
- When the carrots are done, give them a rough chop and add to the soup.
- Bring soup to a boil, reduce heat to low and simmer for 20-30 minutes.
This is even more delicious the next day, so don’t be too shocked if you see it making casual appearances in my lunch box this week.
And now I’m ready for Spring.