From Cookie and Kate
Creamy Roasted Carrot Soup
- Time
- 1 hr 5 min
- Makes
- 4
- Ingredients
- 12
7 things you may not have.
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Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Nutrition · per serving
1 bowl—made with vegetable broth and 1 tablespoon butter—to reduce sodium use water instead per serving
- Calories
- 235 kcal
- Fat
- 14 g
- Fiber
- 6.9 g
- Sugar
- 14 g
- Sodium
- 1133.5 mg
- Protein
- 2.6 g
- Trans fat
- 0 g
- Cholesterol
- 7.6 mg
- Carbohydrate
- 28.2 g
- Saturated fat
- 3.4 g
As published by Cookie and Kate.
The method
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