Roasted Carrot and Potato Soup

  • Cooking time30
  • Prep time15
  • Servings0
recipe image Roasted Carrot and Potato Soup

Ingredients

  • 1.5 cups finely chopped carrots (about 3 small)
  • 1 medium baking potato, finely chopped
  • 0.75 cup finely chopped celery, (about 1 stalk)
  • 0.75 cup finely chopped onion
  • 1 clove garlic, halved
  • 2 Tbsp. Becel® Vegan margarine, melted
  • 1.5 cups fat free reduced sodium vegetable broth, heated to boiling
  • 0.25 cup loosely packed fresh basil leaves, thinly sliced
  • 2 Tbsp. grated Pecorino Romano cheese
  • 0.13 tsp. ground black pepper

  • Calories150
  • Calories from Fat60
  • Total Fat7 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Cholesterol5 mg
  • Sodium210 mg
  • Total Carbs19 g
  • Dietary Fiber3 g
  • Sugars5 g
  • Protein3 g
  • Calcium8 %
  • Iron6 %
  • Potassium480 mg
  • Omega-30.5 g
  • Omega-61.5 g
  • Vitamin C15 %
  • Vitamin A170 %

Instructions

Preheat oven to 400°F (205°C). Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Becel® Vegan margarine. Roast, stirring once, until vegetables are tender and just starting to brown, about 25 minutes. Process heated broth, basil and roasted vegetables in blender until coarsely blended; thin with water to desired consistency. Stir in cheese and black pepper.