Heat oven to 400 degrees
Place carrots on a pan and drizzle with olive oil. Salt and pepper then then toss to coat. Roast carrots until blistered and slightly browned. About 40 minutes. May add onions half way through roasting to caramelize them.
Melt butter in a medium sauce pan over medium heat. Add (onion), celery, & ginger. Cook until celery softens. Add roasted carrots, chicken broth, & 2 cups of water. Bring to boil, then reduce to medium low heat & cover. Cook until very tender, about 30 minutes.
Purée the soup in blender in batches. Return to pot. Garnish with chives. Salt and pepper to taste.
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 434 (62%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 233.8mg||72 %|
|Sodium 260.7mg||9 %|
|Potassium 793.7mg||21 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 4.3g|
|Protein 57.7g||82 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 703
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