Roasted Carrot and Potato Soup

Roasted Carrot and Potato Soup

Prep Time15 mins Cook Time30 mins Makes 4 Yield_measurecups

Leaves crunched underfoot, and we dug out our favourite sweaters. We needed a recipe to match. And this was perfect.

Ingredients List

  1. 1 1/2 cups (350 mL) finely chopped carrots (about 3 small)
  2. 1 medium baking potato, finely chopped
  3. 3/4 cup (175 mL) finely chopped celery, (about 1 stalk)
  4. 3/4 cup (175 mL) finely chopped onion
  5. 1 clove garlic, halved
  6. 2 Tbsp. (30 mL) Becel® Vegan margarine, melted
  7. 1 1/2 cups (350 mL) fat free reduced sodium vegetable broth, heated to boiling
  8. 1/4 cup (60 mL) loosely packed fresh basil leaves or 5 mL dried basil, thinly sliced
  9. 2 Tbsp. (30 mL) grated Pecorino Romano cheese
  10. 1/8 tsp. (0.5 mL) ground black pepper

Directions

1. Preheat oven to 400°F (205°C).

2. Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Becel® Vegan margarine.

3. Roast, stirring once, until vegetables are tender and just starting to brown, about 25 minutes.

4. Process heated broth, basil and roasted vegetables in blender until coarsely blended; thin with water to desired consistency. Stir in cheese and black pepper.

Nutritional Information

Calories

150 (1 cup)

Calories from Fat

60 (1 cup)

Total Fat

7g (1 cup)

Saturated Fat

1.5g (1 cup)

Cholesterol

5mg (1 cup)

Sodium

210mg (1 cup)

Total Carbs

19g (1 cup)

Dietary Fiber

3g (1 cup)

Sugars

5g (1 cup)

Protein

3g (1 cup)

Calcium

8% (1 cup)

Iron

6% (1 cup)

Potassium

480mg (1 cup)

Omega-3

0.5g (1 cup)

Omega-6

1.5g (1 cup)

Vitamin C

15% (1 cup)

Vitamin A

170% (1 cup)

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