Roasted Carrot Soup - Spring Market

Roasted Carrot Soup

Recipe - Frankston #713

Roasted Carrot Soup

Servings4

Cook Time90 Minutes

Calories156

Ingredients

1 lb carrots, peeled and cut into 1 1/2-inch lengths

1/2 medium onion, roughly chopped

4 cloves garlic

1 (1-inch) piece fresh ginger, peeled

2 Tbs olive oil

4 cups homemade or low-salt chicken broth, divided

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup cream

Directions

Heat oven to 375° F. Scatter carrots, onions, garlic and ginger on rimmed baking pan. Pour oil over veggies; shake pan to coat ingredients. Roast, stirring once halfway through cooking time, until tender and lightly browned (about 1 hour).
Place roasted vegetables in blender with 1 cup broth. Puree until smooth. Pour into stockpot; add remaining broth. Stir and heat through; adjust consistency and seasoning by adding additional broth, salt and pepper. Remove from heat; add cream. Serve immediately, or chill and reheat when ready to serve. Garnish as desired.

Nutritional Information

Calories: 156, Fat: 9 g (2 g Saturated Fat), Cholesterol: 6 mg, Sodium: 741 mg, Carbohydrates: 17 g, Fiber: 3 g, Protein: 4 g.

0 minutes

Prep Time

90 minutes

Cook Time

Servings

156

Calories

Shop Ingredients

Makes 4 servings

1 lb carrots, peeled and cut into 1 1/2-inch lengths

Not Available

1/2 medium onion, roughly chopped

Not Available

4 cloves garlic

Not Available

1 (1-inch) piece fresh ginger, peeled

Not Available

2 Tbs olive oil

Not Available

4 cups homemade or low-salt chicken broth, divided

Not Available

1 tsp kosher salt

Not Available

1/2 tsp freshly ground black pepper

Not Available

1/2 cup cream

Not Available

Nutritional Information

Calories: 156, Fat: 9 g (2 g Saturated Fat), Cholesterol: 6 mg, Sodium: 741 mg, Carbohydrates: 17 g, Fiber: 3 g, Protein: 4 g.

Directions

Heat oven to 375° F. Scatter carrots, onions, garlic and ginger on rimmed baking pan. Pour oil over veggies; shake pan to coat ingredients. Roast, stirring once halfway through cooking time, until tender and lightly browned (about 1 hour).
Place roasted vegetables in blender with 1 cup broth. Puree until smooth. Pour into stockpot; add remaining broth. Stir and heat through; adjust consistency and seasoning by adding additional broth, salt and pepper. Remove from heat; add cream. Serve immediately, or chill and reheat when ready to serve. Garnish as desired.