Try this Roasted Carrot Soup recipe, or contribute your own.Suggest a better description
Roast cut vegetables and dried spices in olive oil on roasting or sheet pan whose bottom is lined with parchment paper. roast 20-30 minutes at 425F. Place vegetables in soup pot along with stock. Cook covered until vegetables are very soft. Use immersion blender to blend smooth. Serve hot.
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|Serving Size: 1 Serving (670g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 14.4mg||4 %|
|Sodium 793.8mg||27 %|
|Potassium 981.6mg||26 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 30.8g|
|Protein 14.1g||20 %|
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Calories per serving: 261
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