Roasted Carrot Soup (Creamy And Delicious)

Why You Will Love This Roasted Carrot Soup

1. Healthy and Nutritious: Rich in vitamins, minerals, and fiber, this cream is an excellent option for those seeking a delicious and nutritious meal.

2. Suitable for Weight Watchers: With a maximum of 2 points per serving, this cream is an excellent option for those on the Weight Watchers program.

3. Flavorful and Versatile: The sweet and smoky flavor of roasted carrots blends perfectly with Greek yogurt and vegetable broth, creating an irresistible cream. You can also customize it with different ingredients, such as orange juice, zucchini, or even other types of vegetables.

Preparation Time: 10 minutes

Cooking Time: 45-60 minutes

Servings: 4 Hearty Servings

Portion Size: 2 cups (500 ml)

2 WW Points Per Serving. You can view the recipe on the ww app here. (WW login required)

Ingredients:

• 1.5 pounds (680 g) carrots
• 1 medium potato (70 g.)
• 1 cup (240 ml) Greek yogurt
• 1 tablespoon of fresh ginger
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 1 teaspoon olive oil
• Salt and pepper to taste
• Pumpkin seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Peel and chop the carrots and potato into evenly sized cubes.

3. Place the chopped carrots and potato in a large bowl. Grate some fresh ginger over them and drizzle with olive oil. Season with salt and pepper, then toss until well coated.

4. Spread the seasoned carrots and potato on a baking sheet lined with parchment paper. Roast in the preheated oven for about 45-60 minutes, or until they start to caramelize and turn tender.

5. Once roasted, remove the carrots and potato from the oven and let them cool slightly.

6. In a blender, combine the roasted carrots and potato with Greek yogurt and chicken or vegetable broth. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.

7. Pour the blended mixture into a pot and heat over medium heat until warmed through.

8. Season with additional salt and pepper if needed.

9. Serve hot, garnished with a dollop of Greek yogurt and some pumpkin seeds if desired.

Variations and Substitutions:

1. For a 0-point Weight Watchers version: Omit the potato and add 2 zucchinis instead.

2. Add a citrus touch: Incorporate half a cup of orange or tangerine juice for a different and refreshing flavor.

3. Explore different combinations: Apply the same principle to create creams of peppers, pumpkin, tomatoes, or beets.

Tips and Tricks for Making Roasted Carrot Soup

1. Ensure uniformity in the size of the carrot and potato cubes to promote even roasting and blending.

2. Use fresh ginger for optimal flavor, grating it finely to distribute its essence evenly throughout the soup.

3. Adjust the amount of vegetable broth according to your desired consistency. For a thicker soup, use less broth; for a thinner consistency, add more.

4. Allow the roasted vegetables to cool slightly before blending to prevent steam-related accidents and ensure a smooth blending process.

5. Experiment with different garnishes to add texture and complexity to your soup. Yogurt, seeds, nuts, herbs, or a drizzle of olive oil can all enhance the final presentation and flavor of the dish.

Go ahead and prepare this roasted carrot cream and discover a new world of flavors and textures in your kitchen. You’ll be surprised at how easy and delicious it is!