SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 433.9 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 0.9 g

View full nutritional breakdown of Roasted Root Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Roasted Root Vegetable Soup

Submitted by: NFGLRYGRL

Introduction

Simple soup made from in-season root vegetables. Adapted from this recipe: http://blogs.babble.com/family-kitchen/201
0/09/30/easy-roasted-carrot-soup/
Simple soup made from in-season root vegetables. Adapted from this recipe: http://blogs.babble.com/family-kitchen/201
0/09/30/easy-roasted-carrot-soup/

Number of Servings: 10

Ingredients

    6 large carrots
    3 beets
    1 turnip
    1/4 tsp fresh ginger
    3 tbsp olive oil
    dash mustard powder
    dash ground cloves
    dash oregano
    1/2 tbsp molasses
    1 tsp brown sugar

Directions

Makes 10 servings.

Preheat oven to 425 degrees.

Prepare root vegetables: wash and peel carrots, cut carrots in half and then quarter each half, slice beets and turnip. Place veggies in on a sheet of aluminum foil. Add olive oil, dash of mustard powder, ground cloves, and oregano. Fold foil up around veggies and gently toss to get all veggies coated in oil.

Place foil packet on a baking sheet, and roast veggies for 30 minutes, or until veggies are lightly brown around the edges and have released their juices.

Remove veggies from oven and place into blender with vegetable broth, being careful to not over-fill the blender. Purée the soup, and pour into a saucepan. Heat the soup, adding the molasses and brown sugar.

Number of Servings: 10

Recipe submitted by SparkPeople user NFGLRYGRL.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe