Roasted Carrot Soup
"This is a rich, warmly spiced soup that is easy to make. From Yum & Yummer."
- Serving Size: 1 (713.3 g)
- Calories 177.2
- Total Fat - 3.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 6.7 mg
- Sodium - 1925.4 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 7.8 g
- Sugars - 18.6 g
- Protein - 5 g
- Calcium - 171.9 mg
- Iron - 1.6 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 375F.
Place carrots, yam, onions and garlic on a rimmed parchment lined baking sheet.
Drizzle with oil, and mix with your hands until well coated with oil. (a wee bit messy, sorry!)
Roast uncovered, for about 35-40 minutes, until tender; stir once halfway through cooking time
Be careful not to burn them; exact roasting will depend on thickness of veggies.
Transfer roasted veggies to a soup pot; add broth and all spices.
Bring to a boil and reduce heat to low and cover and simmer for 5 minutes.
Remove soup from heat, and add coconut milk.
Using an immersion blended puree soup until perfectly smooth.
If using regular blender...be careful and remember soup it hot...may take 3-4 batches to puree.
No special items needed.