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Roasted Carrot Soup - 6 pt




Source of Recipe


WW Community


Recipe Introduction


Yield: 7 servings (serving size: 1 cup)
WWP: 6
NUTRITION PER SERVING
CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g

Cooking Light, JANUARY 2003


List of Ingredients




4 teaspoons butter, melted
1/2 teaspoon black pepper, divided
2 pounds carrots, cut into 2-inch pieces
Cooking spray
1 1/2 cups water
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon butter
1/2 teaspoon ground cumin
1 1/2 tablespoons honey
1 tablespoon fresh lime juice
2 (14 1/2-ounce) cans vegetable broth

Recipe



It's ok if the carrot pieces aren't all the same size--they're going to be purréed. We found that a food processor works better than a blender for this recipe.

Preheat oven to 400°.
Combine 4 teaspoons melted butter, 1/4 teaspoon pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.

Place the carrot mixture, water, and oregano in a food processor, and process until smooth.

Melt 1 teaspoon butter in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, 1/4 teaspoon pepper, honey, juice, and broth, and bring to a simmer over medium heat.