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.
Recipe by Cooking Light January 2003
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01/28/2011
Used homegrown yellow carrots that I preroasted/carmelized with EVOO, sugar, salt substitute & fresh ground pepper (convection oven, 300F, 3 hrs), and 4-5 cloves roasted garlic. Used broth, too, for pureeing -- it was too thick to process with just water. Pureed in 2 batches, then all together in a 7c processor (yes, it was FULL). Used Nellie & Joeâs Famous Key West Key Lime Juice & fresh oregano (soup was good without lime juice, too). Also added a little sea salt. Served with corn muffins.
08/24/2009
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.
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