Lazy Roast Carrot Soup

Contributor
What I also like about this soup is that it is relatively free form and foolproof. No real heavy measuring, no watching of...
Lazy Roast Carrot Soup

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What I also like about this soup is that it is relatively free form and foolproof. No real heavy measuring, no watching of a pan or pot, cutting into beans, spending hours nearby, and yet, certainly more sophisticated than puréeing stovetop cooked carrots. It is a quiet roast of a big chopped carrot in the oven, then a quick hot bath with some broth and sautéed onion, garlic, and a nice pinch of spices punches flavor into the soup an it is finished with a squeeze of lemon and whizzed to smooth.

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101
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Pound carrot, sliced into knobs
  • Sea salt and pepper, to taste
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 1/2 medium sweet onion, diced
  • Pinch of cumin
  • Pinch of cayenne
  • Pinch of turmeric
  • Juice of a quarter of a lemon
  • 1 1/2 Cup vegetable broth
  • thick plain yogurt, for garnish
  • toasted pepitas, for garnish

Directions

Toss the carrots with salt, pepper, and a splash of extra-virgin olive oil. Then, arrange the carrots on a foil or parchment lined baking sheet, and roast the carrots in a 425 degrees F oven until tender, about 25 minutes.

 Just before they are done, heat the rest of the oil, and sauté the garlic and onion on medium in a saucepan a few minutes, until fragrant. Add the spices and mix well. Add the carrots and broth. Bring the carrots and broth to a boil, then reduce the heat and let simmer for about 8 minutes. Remove the pan from the heat. Purée the contents of the pan in a food processor until smooth. Add the lemon juice, give it a final stir. Warm if needed, and serve with few pinches of salt, a dollop of yogurt, and some toasted pepitas sprinkled on top.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
7g
11%
Sugar
5g
N/A
Saturated Fat
1g
4.9%
Protein
1g
2%
Carbs
10g
3%
Vitamin A
479µg
53%
Vitamin B6
0.2mg
7.5%
Vitamin C
8mg
13%
Vitamin E
1mg
7%
Vitamin K
14µg
18%
Calcium
36mg
4%
Fiber
2g
9%
Folate (food)
21µg
N/A
Folate equivalent (total)
12µg
3%
Iron
0.5mg
2.7%
Magnesium
14mg
3%
Monounsaturated
5g
N/A
Niacin (B3)
0.7mg
3.3%
Phosphorus
35mg
5%
Polyunsaturated
0.8g
N/A
Potassium
255mg
7%
Sodium
454mg
19%
Zinc
0.2mg
1.5%