Gluten-free Bouillon & Seasoning
Soup month recipe by Meg from Beard and Bonnet

Recipes: Creamy Roasted Carrot Soup with Citrus and Dukkah by This Mess is Ours (Serves: 4-6)

Thanks to: Meg van der Kruik

Meg Beard and Bonnet“The humble carrot finally gets its chance to shine as the superstar of this vegan soup! Feel free to take your bowl to the next level by also garnishing it with a handful of Massel’s gluten-free Crispy ‘Chicken’ Chickpeas.”

— Meg van der Kruik, This Mess is Ours


The Recipe



  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place the carrots, onion and garlic on the baking sheet and drizzle with the melted vegan butter, then season with Massel All Purpose Bouillon and Seasoning Granules and black pepper. Toss to coat and spread into an even layer.
  3. Roast until the vegetables are tender and beginning to caramelize (about 25 minutes). Allow the vegetables to cool slightly.
  4. Transfer the roasted vegetables to a high powered blender and add the water, Massel Concentrated Liquid Stock and cashews. Blend until the soup is very smooth (1-2 minutes).
  5. Pour the soup into a medium sized saucepan and bring to a gentle simmer, stirring occasionally. The mixture will be very thick. Add ½ cup of the orange juice along with the sherry vinegar and stir to incorporate. If the soup is still too thick for your liking, add more juice by the ¼ cupful for a thinner consistency.
  6. To serve ladle the soup into serving bowls. Sprinkle dukkah over the top and garnish with cilantro leaves, if desired.
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Recipe Name
Creamy Roasted Carrot Soup with Citrus and Dukkah
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