Appetizers / Soups / Salads

Oven Roasted Carrot Soup is for Soup.

Oven Roasted Carrot Soup takes 15 minutes to prepare.

Oven Roasted Carrot Soup takes 30 minutes to cook.

Oven Roasted Carrot Soup makes 8 servings.

The ingredients for Oven Roasted Carrot Soup are:

1 kg carrots (a 2 lbs bag), peeled, cut into rounds
2 medium sweet potatoes
2 Tablespoons Coconut oil
1 Litre chicken broth (one quart)
1 huge onion, chopped
1 teaspoon cumin
2 bay leaves
2 green cardamom pods
1/4 teaspoon ground coriander
1/4 teaspoon ground garlic
1/2 teaspoon ground turmeric
2 Tablespoons minced ginger

Here is how you make Oven Roasted Carrot Soup:

Put the carrots and sweet potatoes into a shallow pan; drizzle with 1 Tablespoon of the coconut oil. Shake it around to coat, then put into a 350 degree F oven for 30 minutes, or until tender. In the meantime, pull out your pressure cooker. Over medium heat, add the oil. When oil is hot, add the onions. Once carrots and sweet potatoes are tender, add to pot, along with the other spices. Stir and cook until fragrant. Add broth. Lock lid. Increase heat to hi, until 10 lbs pressure is in the pot. Leave at pressure for 8 minutes. Turn off heat. Allow pressure to drop slightly, then vent until no pressure remains in pot. Remove the bay leaf and the cardamom pods. Using your handy-dandy immersion blender, puree soup. If it's too thick for your tastes, add water. Serve and enjoy.If you do not have a pressure cooker, don't despair! You can still make this soup, by increasing the cooking time after adding the broth, to 30 minutes, or until the onions have completely softened. Serving Size: makes 9 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user ENCHANTEDALANA.

The nutritional information for Oven Roasted Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 117.6

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 367.3 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 5.0 g
• Protein: 3.8 g

Oven Roasted Carrot Soup is Indian cuisine.