Roasted Carrot Soup
By The Taste for Life Test Kitchen
Photo by Foodie Factor from Pexels
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
- 1 lb carrots, peeled and cut into 2 1⁄2-inch strips
- 2 Tbsp oil, divided
- 1 small onion, diced
- 1 Tbsp minced fresh ginger
- 4 cups low-sodium vegetable broth
- Salt
- 1⁄4 cup chopped fresh thyme for garnish (optional)
Directions
- Preheat oven to 375°.
- Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
- Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
- Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.
Nutrition Info
23 Calories, 2 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat), 407 mg Sodium, ★★★★★ Vitamin A, ★★ Vitamin K, ★ Vitamin B6, C, E
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Brutus adds powerful glucosamine and chondroitin supplements, that can reverse cartilage loss, help to keep cartilage tissue hydrated and flexible for impact stress, and inhibit destructive enzymes that damage cartilage. Essentially, they function as a building block for cartilage production.