Roasted Carrot Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A food processor works better than a blender.

Ingredients

• 4 teaspoons butter, melted
• 1/2 teaspoon black pepper, divided
• 2 pounds carrots, cut into 2-inch pieces
• Cooking spray
• 1 1/2 cups water
• 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 1 teaspoon butter
• 1/2 teaspoon ground cumin
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lime juice
• 2 (14 1/2-ounce) cans vegetable broth

Directions

1. Preheat oven to 400°.
2. Combine 4 teaspoons melted butter, 1/4 teaspoon pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
3. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.
4. Place carrot mixture, water, and oregano in a food processor; process until smooth.
5. Melt 1 teaspoon butter in a large saucepan over medium heat.
6. Add cumin, and cook 30 seconds or until fragrant, stirring constantly.
7. Add puréed carrot mixture, 1/4 teaspoon pepper, honey, juice, and broth, and bring to a simmer over medium heat.

Yield: 7 servings (serving size: 1 cup)