Recipe: Delish Roasted carrot soup

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Before you jump to Roasted carrot soup recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

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Just about the most popular treats is yogurt. Eating yogurt in place of a nutritious larger lunch just isn't a good idea. You can not beat yogurt any time it comes to a wholesome snack though. It is a protein-rich supply of healthy minerals and vitamins. Yogurt is typically eaten to help manage the digestive system since it is so easily digestible by most people. Yogurt combines perfectly with nuts as well as seeds. It's an uncomplicated way to lessen sugar while still enjoying a delicious snack.

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We hope you got benefit from reading it, now let's go back to roasted carrot soup recipe. You can cook roasted carrot soup using 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Roasted carrot soup:

1. Use 1/2 c of cooked white beans.
2. Use 1 of squash.
3. Take 5 of large carrots.
4. Prepare 3 of tblsp oil.
5. You need 3 cloves of garlic.
6. Get of salt and peper.
7. Get 2 of tblsp fresh ginger.
8. You need 1/4 c of chopped red onion.
9. Use 1 qt of veg broth.
10. You need 2 c of water.

Instructions to make Roasted carrot soup:

1. Cover in oil then roast carrots and squash in 450 oven for 15 min.
2. Chop roast veg.
3. In large pot on medium heat add 1 tblsp oil, ginger, onion and garlic then cook for 3 mins...until soften.
4. Add beans and stir well then cook for 3 mins.
5. Add broth and bring to boil, cook for 10 minutes.
6. Add water and boil uncovered for 15 mins.
7. Remove from heat and let cool for 10 mins.
8. Use emulsion blender until smooth.

Remove roasted vegetables from oven and add to pan with cooked onion mixture, then add chicken stock powder and hot water. Roasted Carrot Soup - Full of Flavor Instead of cooking the vegetables in a pot with vegetable stock, they are roasted in the oven. Roasting the vegetables, especially the carrots, really brings out their sweetness, and makes the soup taste richer and deeper. No time to roast the veggies? Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish).

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