Roasted Carrot Soup

February 4, 2008

Adapted from Cooking Light magazine, Jan/Feb 2003

Ingredients:

  • 1 tbsp olive oil
  • 1/2 tsp black pepper, divided
  • 2 lbs carrots cut into 2 inch pieces
  • 1-1/2 tbsp honey (honey is not 100% vegan, look for local and raw varieties)
  • 2-3 cups vegetable broth
  • 1-1/2 cups water
  • 1/2 tsp dried oregano
  • 1 tsp olive oil
  • 1/2 tsp ground cumin
  • 1 tbsp fresh lime juice

Directions:

  1. Preheat oven to 400 degrees
  2. Combine 4 tsp oil, ¼ tsp pepper, and carrots in a jelly roll pan or shallow roasting pan, toss to coat. Bake at 400 degrees for 35 minutes or until tender. Stirring every 10 minutes.
  3. Place the carrot mixture, water, oregano in a food processor or blender, and process until smooth.
  4. Melt 1 tsp oil in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, ¼ tsp pepper, honey, juice and broth, and bring to a simmer over medium heat.
  5. Add more broth or water if necessary to bring soup to your desired consistency

Yields 7 – one cup servings

Posted by Kerry | Filed Under Recipes 

Comments

Got something to say?