Roasted Carrot Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 cup water
- 1/3 cup plain yogurt
- 2 cups chicken stock
- 3 teaspoons ground cumin
- extra-virgin olive oil
- 4 large garlic cloves minced
- 1 sweet onion chopped
- 1/2 teaspoon ancho chile powder
- 2 1/2 pounds whole carrots
- 2-4 tbsp sugar (more to taste)
- 1/4-1/2 teaspoon chipotle pepper powder to taste; i prefer 1/2 teaspoon because i like it spicier
- juice of 1/2 lime zest some first to use as a garnish
- 2-3 teaspoons kosher salt to taste
- 1/2 cup chopped cilantro for garnishing
- Carbohydrate 178.683363550464 g
- Cholesterol 31.2500000274679 mg
- Fat 21.3080604729313 g
- Fiber 36.2209594947213 g
- Protein 41.7858041665466 g
- Saturated Fat 4.65838484321705 g
- Serving Size 1 1 Serving (2731g)
- Sodium 2234.5650783739 mg
- Sugar 142.462404055743 g
- Trans Fat 2.33602623192871 g
- Calories 1032 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 375F." }, { "@type": "HowToStep", "text": "Drizzle a small amount of olive oil over carrots, just enough to coat, then toss and spread into a single layer. Roast carrots until soft when poked with a fork; about an hour, tossing once during baking." }, { "@type": "HowToStep", "text": "Meanwhile, saute onions over medium heat in a large skillet (use a dutch oven if making entire recipe on stove top) until starting to soften, about five minutes. Add garlic, stir and cook another minute. Set aside." }, { "@type": "HowToStep", "text": "Add all ingredients to Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt." }, { "@type": "HowToStep", "text": "Add carrots and the rest of the ingredients to onion/garlic mixture. Bring to a boil, reduce heat and simmer at least 15 minutes. Using a hand blender, puree soup until very smooth. Season to taste with salt." }, { "@type": "HowToStep", "text": "Garnish soup with chopped cilantro and lime zest." } ]
