Roasted Carrot SoupRoasted Carrot Soup
Roasted Carrot Soup
Roasted Carrot Soup
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Recipe - Frankston #713
Roasted Carrot Soup
0
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
  1. 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).
  2. 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
4
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

  1. 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).
  2. 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.