1 rating

Lazy Roast Carrot Soup

Name: Lazy Roast Carrot Soup
Ingredients: 1/2 pound carrot, sliced into knobs; sea salt and pepper, to taste; 2 tablespoon 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

September 29, 2015

Meredith Napolitano

Contributor

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

Shutterstock

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.

For more great recipes like this one, visit Salvegging.

101

Calories Per Serving

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.

Nutritional Facts

Servings4

Calories Per Serving101

Total Fat7g11%

Sugar5gN/A

Saturated1g4.9%

Protein1g2%

Carbs10g3%

Vitamin A479µg53%

Vitamin B60.2mg7.5%

Vitamin C8mg13%

Vitamin E1mg7%

Vitamin K14µg18%

Calcium36mg4%

Fiber2g9%

Folate (food)21µgN/A

Folate equivalent (total)12µg3%

Iron0.5mg2.7%

Magnesium14mg3%

Monounsaturated5gN/A

Niacin (B3)0.7mg3.3%

Phosphorus35mg5%

Polyunsaturated0.8gN/A

Potassium255mg7%

Sodium454mg19%

Zinc0.2mg1.5%