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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 3
Place the carrot mixture, water, and oregano in a food processor, and process until smooth.
Step 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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DivaDr175's Review
I admit I used frozen carrots, but this had no flavor for me. Will eat it as an appetizer for fiber and nutritional reasons, but not because I like it. Will try again with fresh carrots and cayenne pepper for kick. Very disappointed.
TrishMcD's Review