Citrusy Roasted Carrot Soup
Servings
6
Servings
6
Ingredients
  • 2 medium navel oranges
  • 1 1/2 lbs carrotspeeled and sliced into 1/2 inch pieces
  • 1 peeled yellow onionquartered
  • 4 garlic clovespeeled
  • 1tbsp grapeseed or sunflower oil
  • 1/2 tsp salt
  • 1inch piece fresh gingerpeeled and chopped
  • 2tsp honey
  • 1/2tsp ground cumin
  • 1/8 tsp cayenne
  • 1/4tsp cinnamon
  • 2tbsp extra-virgin olive oil
  • 1/4cup toasted pumpkin seeds
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