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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Roasting the vegetables adds incredible flavor to this humble, healthful soup. Adding the coconut or walnut oil after it’s all done gives the soup a velvety texture that makes it irresistible.
1 and 1/2 pounds (680 grams, about 12 small/medium)carrots, peeled and coarsely diced
3 small/medium zucchini, peeled and sliced in half lengthwise
1 medium onion, cut in quarters
Tuscanini Olive Oil, plus more for drizzling
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
6 cups water
salt, to taste
Pereg Pepper, to taste
2 teaspoons fresh lemon juice, or to taste
pinch cayenne pepper
1 tablespoon coconut or walnut oil
2 tablespoons Tuscanini Olive Oil
1 medium onion, diced
1 8-ounce (225-gram) container mushrooms,sliced
salt, to taste
Pereg Pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Line a large rimmed baking sheet with Gefen Parchment Paper. Place carrots, zucchini, and onion on the baking sheet in a single layer, keeping each vegetable separate. Drizzle generously with olive oil. Roast for 30 minutes. Toss and roast another 10 minutes.
Meanwhile, heat one to two teaspoons olive oil in a large (five to six-liter) pot. Add garlic and sauté for two minutes, or until fragrant. As soon as the veggies are finished roasting, add them to the pot. Add water and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove pot from heat and let cool for a few minutes. Blend with an immersion blender. Add salt and pepper, lemon juice, and cayenne pepper. Add the coconut or walnut oil and stir together well.
Heat two tablespoons olive oil in a frying pan. Add onions and sauté over medium/high heat for five minutes or until golden. Add mushrooms and continue sautéing until soft, approximately five to seven minutes, stirring occasionally.
Season with salt and pepper.
Ladle soup into a bowl. Place a heaping tablespoon of the onion/mushroom mixture in the center of each bowl.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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