Soup

Roast Carrot and Chicken Soup is for Soup.

Roast Carrot and Chicken Soup takes several minutes to prepare.

Roast Carrot and Chicken Soup takes several minutes to cook.

Roast Carrot and Chicken Soup makes 6 servings.

The ingredients for Roast Carrot and Chicken Soup are:

10 oz of sliced frozen carrots
1 small onion, sliced or chopped.
3 Cups chicken broth
1/2 Cup Full-Fat Coconut Milk
Spices: cumin, corriander, salt, pepper, siraccha sauce, to taste.

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2 Large Split Chicken Breast, with Skin
Coconut Oil
1/4 - 1/2 Cup Spices for Chicken

Here is how you make Roast Carrot and Chicken Soup:

1. Lay the carrots and onions flat in a glass baking dish. 2. Rub the chicken with the spices and stick spice-coated oil under the skin. 3. Roast covered at 350 until internal temp is about 150. Remove cover and roast until chicken is done. 4. Remove chicken from pan and let rest before eating. 5. Using a slotted spoon, remove carrots and onions. 6. Put into blender or food processor and blend until smooth. 7. Pour into pot, add broth, spices and chicken fat from pan and bring to an almost-boil, stiring often to prevent burning or sticking. 8. Reduce heat, pour in coconut milk and stir until smooth.9. Serve, topped with chopped roast chicken. Serving Size: Makes 6 1-Cup servings. Number of Servings: 6Recipe submitted by SparkPeople user EMPRESS8411.

The nutritional information for Roast Carrot and Chicken Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 158.4

• Total Fat: 13.9 g
• Cholesterol: 14.7 mg
• Sodium: 1,697.5 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.9 g
• Protein: 1.8 g

The dietary needs meet for Roast Carrot and Chicken Soup is Lactose Free