Roasted Carrot soup (Crema de zanahorias)

I love vegetable soups, especially pumpkin or carrots, so when I saw this I knew  I will make soon!

  Is really good for appetizers or lunch and for all seasons!
I loved!

Source: Goodhousekeeping magazine

Ingredients
(6 servings)

500 grams carrots cut into
chuks
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
for garnish
chives or basil leave for garnish

Method

Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.

Meanwhile  in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until  shallots are golden
stirring.
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.

Note: Only 150 calories per serving.

print recipe here



EN ESPAÑOL

Crema de zanahorias