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Cream of Roasted Carrots Recipe
Cream of Roasted Carrots Recipe: Light, comforting, vegan and simple: a little something to please everybody. Perfect for lazy days.
Course
Dinner, Lunch
Cuisine
Vegan, Vegetarian
Keyword
comfort food, soup
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
121
kcal
Author
Clara Gonzalez
Ingredients
1
pound
carrot
[0.48 kg]
4
tablespoons
olive oil
divided
1½
teaspoon
salt
(or more, to taste), divided
½
teaspoon
pepper (freshly-cracked, or ground)
(or more, to taste), divided
1
medium white onion
sliced
⅓
teaspoon
nutmeg (freshly-grated)
2
quart
vegetable broth
[2 lt], low-salt, or
homemade vegetable broth
½
tablespoon
minced curly parsley
Instructions
Heat the oven to 300 ºF [150 ºC].
If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt and a pinch of pepper.
Bake the carrots for 15 minutes, or until they are tender.
In the meantime, Heat the remaining oil in a pan.
Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
Mix the onions, nutmeg, carrots, and the broth in the blender vase. Blend until they are dissolved.
Pour into a pot, add the parsley. Boil until it has reduced to ¾ of the original volume.
Season with salt and pepper to taste. Serve warm.
Nutrition
Calories:
121
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
634
mg
|
Potassium:
269
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
12630
IU
|
Vitamin C:
5.9
mg
|
Calcium:
29
mg
|
Iron:
0.3
mg