Roasted Carrot Soup
| 10 |
40 |
226 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
20 min |
1
|
A sweet stew of roasted carrots and red pepper
Ingredients
|
8
|
Carrots
|
|
2 medium pepper(s)
|
Red bell pepper
|
|
1/2 medium
|
Yellow onion
|
|
5 clove(s)
|
Garlic
|
|
4 cup
|
Vegetable stock/broth, low sodium
|
|
1 tsp
|
Salt
|
|
1 tsp
|
Cumin
|
|
1 tbsp
|
Tahini
|
|
1 tbsp
|
Apple cider vinegar
|
|
1 tsp
|
Ginger, ground
(fresh)
|
Instructions
1. Preheat oven to 450° f
2. Rinse fresh veggies.
3. Roast carrot and bell pepper in oven for 4–5 hours
Garnish with black pepper, green onions, or fresh basil leaves.
Nutrition Facts
Per Portion
Calories
226
Calories from fat
76
Calories from saturated fat
11.1
Total Fat
8.5 g
Saturated Fat
1.2 g
Trans Fat
0
Polyunsaturated Fat
22.5 g
Monounsaturated Fat
46 g
Cholesterol
0
Sodium
2527 mg
Potassium
801 mg
Total Carbohydrate
34 g
Dietary Fiber
5.3 g
Sugars
16.4 g
Protein
6.6 g
Dietary servings
Per Portion
| Meat Alternative |
0.5 |
| Vegetables |
3.6 |
Energy sources
Meal Type(s)
