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Roasted Carrot Soup

Yield 7 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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

  4. 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.