Appetizers / Soups / Salads

Roasted Carrot Soup is for Soup.

Roasted Carrot Soup takes 20 minutes to prepare.

Roasted Carrot Soup takes 75 minutes to cook.

Roasted Carrot Soup makes 8 servings.

The ingredients for Roasted Carrot Soup are:

2 cups onions, chopped
6 tsp fresh grated ginger (approx 1" of root)
1 tbsp curry powder
1 tsp fresh thyme
5 cups unsalted chicken or vegetable broth
3 cups Barsotti unfiltered apple cider
1 cup water
2 1/2 tbsp olive oil
15 Carrots (approx 3-4 lb) carrots, sliced diagonally
1/2 tsp pepper
1 tsp kosher salt
1 dollop greek yogurt

Here is how you make Roasted Carrot Soup:

Preheat oven to 350 degrees.Place the carrots on a large jelly roll pan or roasting sheet and coat with olive oil. Roast carrots for 45min or until golden brown, stirring occasionally.In a large stockpot, combine onions, ginger, curry, thyme, and butter. Cook over medium low heat until onion is golden brown, about 10min.Add carrots, broth, cider, water, salt, and pepper to stockpot and bring to a boil.Reduce heat to medium low and simmer uncovered for 20-30min.Using a hand blender, puree the soup until creamy.Serve with a dollop of greek yogurt. Sprinkle with toasted almonds as desired.Serving Size:?Makes 10 2-cup servings

The nutritional information for Roasted Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.3

• Total Fat: 11.3 g
• Cholesterol: 15.5 mg
• Sodium: 313.9 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 4.8 g
• Protein: 4.4 g