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Vegetarian & Vegan Soups

Caramelized Carrot Soup with Ginger and Cumin
3 lb. fresh large carrots, about 12 to 18, peeled and cut into 1/2-inch chunks
1 tablespoon Vegetable oil
3/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoon Minced fresh ginger
1 1/2 teaspoon Whole cumin seeds
6 cup Low sodium vegetable broth
1 tablespoon Fresh lemon juice
1/2 cup Low fat plain yogurt, stirred smooth
2 tablespoon Finely chopped parsley
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Caramelized Carrot Soup with Ginger and Cumin

Caramelized Carrot Soup with Ginger and Cumin

Caramelized Carrot Soup with Ginger and Cumin
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:45 minutes
1. Preheat oven to 425 degrees F.
2. In a large roasting pan, toss carrots, oil, salt, and pepper. Place on middle rack and roast, stirring once or twice, for 20 minutes. Stir in ginger and cumin seeds, making sure to coat carrots, and roast for another 20 to 25 minutes, stirring once or twice. Carrots will turn a light golden brown, caramelized in spots, and be tender when you pierce them with the point of a sharp knife. Remove from oven. Let sit and cool slightly.
3. Add half the carrots and half the vegetable broth to the bowl of a blender or food processor. Puree until smooth, then pour into a 6- or 8-quart soup pot. Add remaining carrots to blender. Add 1/2 cup broth to pan, making sure to scrape up any bits from bottom of pan. Add this mixture with remaining broth to blender, puree, then add to pot.
4. Heat pureed soup over medium-low heat until barely simmering. Stir in lemon juice. Serve hot, each bowl topped with a dollop of yogurt and a sprinkling of parsley.
Source: Hannaford fresh Magazine, January - February 2008