Saturday, 30 November 2013

Roasted Carrot & Basil Soup

Another delicious creamy soup is on the menu for today! This soup is easy to make and sure to be a great side for a delicious healthy lunch.

You'll start off by peeling and cutting 4 carrots into chunks and cutting half a cup of white onion into chunks. You'll then toss these in a bowl with two garlic cloves, one teaspoon of extra virgin olive oil and sea salt & freshly ground pepper to taste. Spread out veggies onto a baking sheet lined with foil and roast in the oven at 375oF for 30 minutes. 

Bring four cups of low sodium vegetable broth to a boil. Once veggies are finished roasting, place them in the pot with one tablespoon of basil paste. Reduce heat and simmer for 5 minutes.

Transfer mixture to a blender and add two tablespoons of light sour cream. Blend until smooth and serve. 

Roasted Carrot & Basil Soup
Makes 2 servings


4 Carrots, peeled and cut into chunks
½ cup White onion, cut into chunks
2 Garlic cloves
1 tbsp Basil paste
4 cups Low sodium vegetable broth
2 tbsp Light sour cream
1 tsp Extra virgin olive oil
Sea salt and freshly ground pepper to taste

  1. Preheat oven to 375oF.
  2. Toss carrots, onions and garlic cloves in a bowl with olive oil. Coat evenly and sprinkle with salt and pepper to taste.
  3. Spread evenly on a baking sheet lined with tin foil. Roast vegetables in the oven for 30 minutes.
  4.   In a large pot, bring broth to a boil then add roasted vegetables and basil.  Reduce heat and simmer for 5 minutes.
  5.  Transfer mixture to blender. Add sour cream and blend until smooth. Pour in bowls and serve.

Makes 2 servings. Each serving is approximately 135 calories.