Roasted Carrot Soup
Adapted from a recipe in Cooking Light January 2003
Time: 20 minutes active; about one hour total
Price: ~$4.05 total; ~$0.81 per serving
Nutrition (per serving):
Saturated Fat: 2.2g
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.