Citrusy Roasted Carrot Soup

Gluten free, vegetarian, & dairy free

Perfectly sweet and a tad fiery, this offbeat Citrusy Roasted Carrot Soup is a great way to kick off a celebratory meal. Roasting the main ingredients instead of using the traditional simmering method deepens the flavor and makes the recipe a touch more hands-off.

When only using the juice from citrus fruits such as oranges and lemons in a recipe, consider zesting them first. The zest can keep in the fridge for several days and be used to punch up everything from salad dressings to baked goods.

Citrusy Roasted Carrot Soup

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Course

Appetizers and Openers

Servings

6

Print Recipe

Ingredients

• 2 medium navel oranges
• 1 1/2 lbs carrots peeled and sliced into 1/2 inch pieces
• 1 peeled yellow onion quartered
• 4 garlic cloves peeled
• 1 tbsp grapeseed or sunflower oil
• 1/2 tsp salt
• 1 inch piece fresh ginger peeled and chopped
• 2 tsp honey
• 1/2 tsp ground cumin
• 1/8 tsp cayenne
• 1/4 tsp cinnamon
• 2 tbsp extra-virgin olive oil
• 1/4 cup toasted pumpkin seeds

Ingredients 2 medium navel oranges 1 1/2 lbs carrots peeled and sliced into 1/2 inch pieces 1 peeled yellow onion quartered 4 garlic cloves peeled 1 tbsp grapeseed or sunflower oil 1/2 tsp salt 1 inch piece fresh ginger peeled and chopped 2 tsp honey 1/2 tsp ground cumin 1/8 tsp cayenne 1/4 tsp cinnamon 2 tbsp extra-virgin olive oil 1/4 cup toasted pumpkin seeds

Course Appetizers and Openers Servings 6 Print Recipe

Instructions

1. Preheat oven to 400 F.
2. Zest oranges and reserve. Slice off remaining skin and white pith from oranges and divide each orange into halves.
3. In large bowl, toss oranges, carrots, onion, and garlic with grapeseed or sunflower oil and salt. On rimmed baking sheet, spread out and roast, stirring once, until carrots are softened, about 35 minutes
4. In blender or food processor, place roasted vegetables and oranges along with 5 cups water, orange zest, ginger, honey, cumin, cayenne, and cinnamon; blend until smooth. Do this in 2 batches, if necessary.
5. Warm soup in saucepan if needed and serve garnished with a drizzle of olive oil and toasted pumpkin seeds.

Recipe Notes

Per serving: 162 calories; 3 g protein; 8 g total fat (1 g sat. fat); 21 g total carbohydrates (12 g sugars, 5 g fiber); 274 mg sodium