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.

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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