Appetizers / Soups / Salads

Roasted Asparagus-Carrot-Spinach Soup takes 15 minutes to prepare.

Roasted Asparagus-Carrot-Spinach Soup takes 30 minutes to cook.

Roasted Asparagus-Carrot-Spinach Soup makes 1 servings.

The ingredients for Roasted Asparagus-Carrot-Spinach Soup are:

About 1 lb of Asparagus
3-4 Carrots (peeled & sliced length-wise)
2 cups of Spinach
2 cloves of Garlic
Water - to make vegetable stock
Milk - about 2 cups
Salt & Pepper to taste
Other spices you wish to add

Here is how you make Roasted Asparagus-Carrot-Spinach Soup:

Begin by cutting bottom ends off asparagus (don't throw away). Peel the carrots (reserve the peels).Place asparagus & carrots on tray to roast in oven - set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer.Place the asparagus ends, carrot peels, and garlic in pot. Cover with water and season to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock.Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistancy you desire. I returend to pot & cooked/kept warm on the stove & added seasoning here. Serving Size: Makes about 2, 1.5 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user JETATMAN.

The nutritional information for Roasted Asparagus-Carrot-Spinach Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 386.4

• Total Fat: 2.4 g
• Cholesterol: 9.8 mg
• Sodium: 479.6 mg
• Total Carbs: 69.5 g
• Dietary Fiber: 16.7 g
• Protein: 30.3 g

The dietary needs meet for Roasted Asparagus-Carrot-Spinach Soup is Vegetarian