Creamy Vegan Roasted Carrot Soup with Rosemary

Recipes | Buffalo Cookware Malaysia
  • 6 large carrot ( peeled and cut into small pieces)

  • 4 cloves garlic (skins removed)

  • 2 tbsp olive oil

  • 2 1/2 cup unsweetened almond milk

  • salt and pepper to taste


  1. Put carrot on stainless steel plate, drizzle olive oil on top. Grind a bit of salt and pepper, roast with Buffalo Smart Air Fryer 200 °C for 10 mins.

  2. Add garlic cloves.Shake the plate so the carrots turn over and the garlic is covered in the olive oil, roast with Buffalo Smart Air Fryer 200 °C for 10 mins again.

  3. Add the rosemary leaves and shake the plate, roast for five mins.

  4. Remove and let the carrots, garlic, and rosemary cool for five mins.

  5. Place the carrots, garlic,and rosemary in a high power blender with 2 1/2 cups of almond milk and blend until smooth and creamy. Select “Reheat” function, blend with preset temperature.

  6. Add salt & pepper to taste and serve.