Oven Roasted Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 kg carrots (a 2 lbs bag), peeled, cut into rounds2 medium sweet potatoes2 Tablespoons Coconut oil1 Litre chicken broth (one quart)1 huge onion, chopped 1 teaspoon cumin2 bay leaves2 green cardamom pods1/4 teaspoon ground coriander1/4 teaspoon ground garlic1/2 teaspoon ground turmeric2 Tablespoons minced ginger
Put the carrots and sweet potatoes into a shallow pan; drizzle with 1 Tablespoon of the coconut oil. Shake it around to coat, then put into a 350 degree F oven for 30 minutes, or until tender. In the meantime, pull out your pressure cooker. Over medium heat, add the oil. When oil is hot, add the onions. Once carrots and sweet potatoes are tender, add to pot, along with the other spices. Stir and cook until fragrant. Add broth. Lock lid. Increase heat to hi, until 10 lbs pressure is in the pot. Leave at pressure for 8 minutes. Turn off heat. Allow pressure to drop slightly, then vent until no pressure remains in pot. Remove the bay leaf and the cardamom pods. Using your handy-dandy immersion blender, puree soup. If it's too thick for your tastes, add water. Serve and enjoy.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 117.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 367.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.0 g
- Protein: 3.8 g
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