Creamy Vegan Moorish Spiced Roasted Carrot Soup
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
A delighfully creamy vegan soup with roasted carrots, yellow split peas and the added deliciousness of non-dairy Veggemo.
  • 3 lbs. organic carrots
  • 2 cups onions, diced
  • 4 Tbsp. garlic, minced
  • ¼ cup olive oil, divided
  • 2 tsp. ground cumin
  • 1½ tsp. crushed corriander seeds
  • 1½ tsp. ground fennel seeds
  • 1 tsp. ancho chili pepper, ground
  • Juice of ½ lemon
  • ½ cup yellow split peas
  • 3 L. (101 oz.) vegetable stock
  • 2 cups unsweetened Veggemo
  • Green onion for garnish
  1. Preheat oven to 400F. Peel carrots and then cut in half, cut the larger bottom sections in 6 pieces and the tops in quarters. Place on a large rimmed cookie sheet. Toss with ⅛ cup of olive oil, salt and pepper. Place in the oven and bake, tossing every 20 min. for 1 hour. The carrots should be very tender and caramelized.
  2. Meanwhile in a large pot, add the remaining ⅛ cup of olive oil, saute the onions and garlic, until the onions are translucent. Add the cumin, corriander, fennel and ancho and cook for 1-2 min. Add the yellow split peas, stock, and the carrots. Simmer for 20 min. Add the veggemo and simmer for 10 min. or until the split peas are tender.
  3. Add the lemon juice and blend with a hand blender but leaving the soup just slightly chunky. Serve topped with green onions. Even better if made ahead of time and cooled to let the seasoning meld.
Recipe by Noshing With the Nolands at