Carmelized Carrot soup with Ginger and Cumin

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.6
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,083.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Carmelized Carrot soup with Ginger and Cumin calories by ingredient
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Number of Servings: 6


    Carrots, raw, 15 large (7-1/4" to 8-1/2" long) - peeled and cut into 1/2-inch chunks
    Olive Oil, 1 tbsp
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Ginger Root, 4 tsp - minced
    *Cumin seed, 1.5 tsp
    Nature's Place Organic Vegetable Broth, 6 cup
    *Lemon Juice, 1 lemon yields
    Cilantro, raw, 2 tbsp


1. Preheat oven to 425*F
2. In a large roasting pan, toss carrots, oil, salt and pepper. Place in middle of the rack and roast, stirring once or twice, for 20 minutes.
3.Stir in ginger and cumin seeds, making sure to coat carrots, and roast for another 20 minutes to 30 minutes, stiring once or twice. Carrots will turn a light golden brown, caramelized in spots, and be tender when you pierce them with a fork.
4. Remove from oven and add to a stock pot with half of the broth. Puree and continue to add all the broth, until smooth.
5. Heat soup over medium-low until bearly simmering. Stir in lemon juice and cilantro.
6. Serve hot with a dollop of fat free plain yogurt (not accounted for in the recipe).

** Recipe from Hannaford's Jan/Feb 2008 Fresh magazine

Number of Servings: 6

Recipe submitted by SparkPeople user MAMALAURAJEAN.

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