Roasted Carrot Soup Recipe

Name: Roasted Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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 400u00b0 for 35 minutes or until tender, stirring every 10 minutes.
3
Place the carrot mixture, water, and oregano in a food processor, and process until smooth.
4
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.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons butter, melted, 1/2 teaspoon black pepper, divided, 2 pounds carrots, cut into 2-inch pieces, Cooking spray, and more.

Yes, Roasted Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot Soup

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