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Name: Roasted Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pounds carrots; 2 large onions; 2 cloves garlic; 2 tablespoons Olive oil; 1/2 teaspoon Dried thyme; 1/2 teaspoon dried marjoram; Kosher Salt to taste; 6 cups chicken stock

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INGREDIENTS

1 1/2 pounds carrots
2 large onions
2 cloves garlic
2 tablespoons Olive oil
1/2 teaspoon Dried thyme
1/2 teaspoon dried marjoram
Kosher Salt ; to taste
6 cups chicken stock

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (670g)
Recipe Makes: 6 Servings

Calories: 261
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 261

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