1 lb carrots, peeled and cut into 2 1⁄2-inch strips
2 Tbsp oil, divided
1 small onion, diced
1 Tbsp minced fresh ginger
4 cups low-sodium vegetable broth
1⁄4 cup chopped fresh thyme for garnish (optional)
Preheat oven to 375°.
Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.
23 Calories, 2 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat), 407 mg Sodium, ★★★★★ Vitamin A, ★★ Vitamin K, ★ Vitamin B6, C, E
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.