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Roasted Carrot Soup

Today I am thinking about and sending prayers to the victims and their loved ones in the Columbia Mall shooting. Also to all the people who were at the mall and went through this tragedy which was way too close to home.

I created a recipe this weekend for Roasted Carrot Soup. I make several purees regularly and I always add carrots. I thought since we love carrots why not just carrot soup. I am very happy with the results and have had this soup for lunch the past 3 days! It is a healthy, feel good, easy and quick soup to make! ENJOY!

Stay tuned…… tomorrow I will share my roasted butternut squash risotto!

Debbi K.

Roasted Carrot Soup

10 carrots

fourth of a large sweet onion (any type of onion will work)

4 cups liquid, I use half chicken stock and half water (normally I would use all stock, you can also use a vegetable stock)

ginger, garlic powder, dill weed, salt and pepper

Parmigiano Reggiano cheese for garnish

I quick roasted the carrots by peeling them and cutting them into small pieces with a little swirl of olive oil, salt and pepper in a 375 degree oven for 30 minutes. Then saute the onion (chopped finely) in a tsp of olive oil in a saucepan, add the roasted carrots, liquid and spices. Cook on medium high for about 10 minutes. Then puree the soup in a blender. I left a small amount of carrots out to add back into the pureed soup for texture. Then grate the cheese and grate the ginger over the top. OPTIONS: You can add roasted garlic instead of the garlic powder to give it more of a garlic taste and a dollop of plain non fat Greek yogurt would be yummy with the cheese as a garnish if you want the soup a little creamier although it is very creamy as is. Enjoy!

roasted carrot soup roasted carrot soup 2


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