ROASTED CARROT SOUP
MAKES 8 SERVINGS.
3 pounds carrots, cut into chunks
1 tbs oil
1/8 tsp cayenne
2 tbs butter
2 shallots or onions, chopped
3 cloves garlic, chopped
2 tsp thyme leaves
4 cups vegetable broth
3 cups carrot juice
1" piece ginger, peeled, sliced
1/4 cup plain Greek yogurt
Chives
Heat oven to 475 degrees. On a pan, toss carrots with oil, cayenne and salt. Roast 35 min. or until carrots are caramelized. In pot, melt butter. Add shallots, garlic, thyme and salt. Cook until shallots are golden. Add carrots, broth, juice, ginger and salt. Heat to simmering, cook until tender. With blender, puree mixture until smooth. TO SERVE---Top with yogurt and chives & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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