Oven Roasted Carrot Soup
IntroductionSomething nice, to use up the limp carrots you've just found in the bottom of your fridge. Something nice, to use up the limp carrots you've just found in the bottom of your fridge.
1 kg carrots (a 2 lbs bag), peeled, cut into rounds
2 medium sweet potatoes
2 Tablespoons Coconut oil
1 Litre chicken broth (one quart)
1 huge onion, chopped
1 teaspoon cumin
2 bay leaves
2 green cardamom pods
1/4 teaspoon ground coriander
1/4 teaspoon ground garlic
1/2 teaspoon ground turmeric
2 Tablespoons minced ginger
Garlic and ginger help to boost your immunity. The turmeric decreases inflammation. Just be sure to count how many bay leaves and cardamom pods you put in the soup, so you get them all out!! Using a pressure cooker reduces how much energy you're using to cook your food, and by exposing the ingredients to heat for a shorter period of time, you're keeping more nutrients in your food.
If you do not have a pressure cooker, don't despair! You can still make this soup, by increasing the cooking time after adding the broth, to 30 minutes, or until the onions have completely softened.
Serving Size: makes 9 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ENCHANTEDALANA.