Appetizers / Soups / Salads

Carmelized Carrot soup with Ginger and Cumin is for Soup.

Carmelized Carrot soup with Ginger and Cumin takes 20 minutes to prepare.

Carmelized Carrot soup with Ginger and Cumin takes 40 minutes to cook.

Carmelized Carrot soup with Ginger and Cumin makes 6 servings.

The ingredients for Carmelized Carrot soup with Ginger and Cumin are:

Carrots, raw, 15 large (7-1/4" to 8-1/2" long) - peeled and cut into 1/2-inch chunks
Olive Oil, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Ginger Root, 4 tsp - minced
*Cumin seed, 1.5 tsp
Nature's Place Organic Vegetable Broth, 6 cup
*Lemon Juice, 1 lemon yields
Cilantro, raw, 2 tbsp

Here is how you make Carmelized Carrot soup with Ginger and Cumin:

1. Preheat oven to 425*F2. In a large roasting pan, toss carrots, oil, salt and pepper. Place in middle of the rack and roast, stirring once or twice, for 20 minutes.3.Stir in ginger and cumin seeds, making sure to coat carrots, and roast for another 20 minutes to 30 minutes, stiring once or twice. Carrots will turn a light golden brown, caramelized in spots, and be tender when you pierce them with a fork.4. Remove from oven and add to a stock pot with half of the broth. Puree and continue to add all the broth, until smooth. 5. Heat soup over medium-low until bearly simmering. Stir in lemon juice and cilantro.6. Serve hot with a dollop of fat free plain yogurt (not accounted for in the recipe).** Recipe from Hannaford's Jan/Feb 2008 Fresh magazineNumber of Servings: 6Recipe submitted by SparkPeople user MAMALAURAJEAN.

The nutritional information for Carmelized Carrot soup with Ginger and Cumin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 114.6

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,083.0 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 5.2 g
• Protein: 1.9 g

The dietary needs meet for Carmelized Carrot soup with Ginger and Cumin is Vegetarian