Roasted Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 7.0 g
  • Cholesterol: 15.3 mg
  • Sodium: 229.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 1.7 g

View full nutritional breakdown of Roasted Carrot Soup calories by ingredient
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Introduction

Low in calories, fat, sodium, cholesterol but loaded with savoury flavour. A great pick me up snack at just 150 cal per cup. Low in calories, fat, sodium, cholesterol but loaded with savoury flavour. A great pick me up snack at just 150 cal per cup.
Number of Servings: 6

Ingredients

    2lbs carrots (907g), peeled
    1.5 cups water
    3.5 cups low-sodium vegetable broth
    3 tbsp butter
    1 tsp canola oil
    1 tsp lime juice
    1.5 tbsp honey
    1 tsp black pepper
    1 tsp cumin
    1 tbsp oregano

Directions

Yield: 7 x 1 cup servings

1) Spread canola oil on baking sheet or dish.
2) Chop peeled carrots into 2-inch chunks.
3) Melt TWO tbsp of the butter (not all of it) and pour over carrots to coat lightly, tossing as needed.
4) Spread carrots on baking sheet and roast in 400F oven for 30 minutes.
5) Remove carrots from oven, cool slightly.
6) Place carrots, water and oregano in food processor or strong blender. PureƩ.
7) In large (2-3 quart) pot melt remaining butter. Add cumin and stir for 30 seconds.
8) Add carrot pureƩ to the pot, stirring to mix.
9) Add pepper, honey, lime juice and broth. Stir well.
10) Simmer over medium heat for 20-30 minutes.

If soup is too thin, mix 1tbsp of cornstarch with 2tbsp COLD water in a cup. Pour this mixture through a fine strainer into the soup and mix well over medium heat. **This will change the nutrient values.**

Freezes well, stores in fridge for days.
Serve with hearty bread or warm multi grain rolls.

Number of Servings: 6

Recipe submitted by SparkPeople user TASHTEGO.

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