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

Roasted Carrot Soup

butter, melted

black pepper, divided

carrots,

Cooking spray

water

oregano

butter

cumin

honey

lime juice

vegetable broth

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&deg; 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.


Used homegrown yellow carrots that I preroasted/carmelized with EVOO, sugar, salt substitute &amp; fresh ground pepper (convection oven, 300F, 3 hrs), and 4-5 cloves roasted garlic. Used broth, too, for pureeing -- it was too thick to process with just water. Pureed in 2 batches, then all together in a 7c processor (yes, it was FULL). Used Nellie &amp; Joeâs Famous Key West Key Lime Juice &amp; fresh oregano (soup was good without lime juice, too). Also added a little sea salt. Served with corn muffins.

I admit I used frozen carrots, but this had no flavor for me. Will eat it as an appetizer for fiber and nutritional reasons, but not because I like it. Will try again with fresh carrots and cayenne pepper for kick. Very disappointed.

roasted carrot soup

Servings: 4

Cost: $9.46 /serving

Author : James Peterson

Ingredients

Instructions

Top Similar Recipes from Across the Web