Roasted Carrot Soup

It's ok if the carrot pieces aren't all the same size--they're going to be purréed. We found that a food processor works better than a blender for this recipe.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 106
Caloriesfromfat 30 %
Fat 3.5 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 18.8 g
Fiber 4 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 574 mg
Calcium 40 mg


4 teaspoons butter, melted
1/2 teaspoon black pepper, divided
2 pounds carrots, cut into 2-inch pieces
Cooking spray
1 1/2 cups water
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon butter
1/2 teaspoon ground cumin
1 1/2 tablespoons honey
1 tablespoon fresh lime juice
2 (14 1/2-ounce) cans vegetable broth


Preheat oven to 400°.

Combine 4 teaspoons melted butter, 1/4 teaspoon pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.

Place the carrot mixture, water, and oregano in a food processor, and process until smooth.

Melt 1 teaspoon butter in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, 1/4 teaspoon pepper, honey, juice, and broth, and bring to a simmer over medium heat.

James Peterson,

Cooking Light

January 2003
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