Roasted Carrot Soup

I guess I'm on this soup kick and have fallen hard core for this particular version. I made it in both my cooking classes this past month and I just can't seem to get enough. Roasting the carrots enhances their natural sweetness, but also concentrates their earthy flavor. The touches of the spices and honey are the perfect compliments to this warm, wintery soup. It's extremely easy to make because all the ingredients are likely to already be in your kitchen and the preparation is a cinch. And it's pretty low in calories and high in fiber to boot.

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Roasted Carrot Soup
Adapted from a recipe in Cooking Light January 2003
Servings: 5
Time: 20 minutes active; about one hour total
Price: ~$4.05 total; ~$0.81 per serving
Nutrition (per serving):
Calories: 146.7
Protein: 3.5g
Fat: 4.9g
Saturated Fat: 2.2g
Carbohydrates: 24.6g
Fiber: 5.6g
Sodium: 221mg
Cholesterol: 0mg

4 tsp butter, divided, preferably soy-based butter like Earth Balance

½ tsp black pepper

2 lbs carrots, cut into 2” pieces, unpeeled

½ tsp cumin

1 ½ Tbsp honey

2 tsp fresh oregano, chopped, or ½ tsp dried oregano

5 cups vegetable broth

1.     Preheat oven to 400 degrees.

2.     Combine 1 Tbsp (3 tsp) butter, black pepper and carrots in a baking dish coated with cooking spray. Toss to coat and roast for 35 minutes, stirring every 10 minutes.

3.     Put remaining tsp of butter in a large pot over medium heat. Add cumin and cook for 30 second until fragrant. Add carrots, honey, oregano and broth. Puree with a hand blender until smooth (or using a food processor, puree carrots with a cup of broth, or more as needed, then add with the other ingredients). Bring to a simmer over medium heat. Serve.