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Roasted Carrot Soup

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Easy to prepare vegetarian roasted carrot soup.
Ingredients
  Carrots 7 , peeled and diced
  Onions 2 , diced
  Olive oil 2 Tablespoon, divided
  Ginger paste 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Cinnamon powder 1 Teaspoon
  Oregano 1 Teaspoon
  Water 1 Liter, warm
  Lemon juice 1⁄4 Cup (4 tbs)
For garnish
  Parsley 50 Gram
Directions

GETTING READY
1. Preheat the oven at 350 degrees F. Grease the baking pan with olive oil.

MAKING
2. In greased baking dish place the carrot and onion. Season with salt, black pepper and oregano.
3. Roast in the oven for 30 minutes at 350 degrees F.
4. Take out the roasted carrot and onion in a pot.
5. Pour in the water and boil for 10 minutes.
6. Turn off the stove and make puree with the help of hand blender.
7. Strain the soup in a large bowl.
8. Heat the oil in a pan and pour in the carrot puree. Boil for 5 minutes.

SERVING
9. Garnish carrot soup with the parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
American
Course: 
Appetizer
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
8

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