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.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 18.8g
  • Fiber: 4g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 574mg
  • Calcium: 40mg

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

Preparation

  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.
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