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Add a photoServings: 4
Ingredients
- 1Â 1/4 lb carrots
- 3 x garlic cloves
- 1 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x onion
- 3Â 1/2 c. vegetable broth
- 2 Tbsp. whipping cream (optional)
- 1 tsp lemon juice - (to 2 tspns)
Directions
- Cut carrots into 1/2-inch-thick slices. Place on baking sheet with garlic and toss with extra virgin olive oil and salt and pepper to taste. Roast at 500 degrees 10 min.
- Cut onion into six wedges. Add in to carrots and garlic and stir to coat with oil. Roast till vegetables are very tender and slightly charred, about 10 min.
- Put carrots, garlic and onion in blender with vegetable broth and puree till smooth, adding more broth if needed, 1 to 2 min. Pour into saucepan and heat over medium heat, 1 to 2 min. Stir in cream, if using, and lemon juice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 57 | 44% |
| Total Fat 6.49g | 8% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 914mg | 38% |
| Potassium 455mg | 13% |
| Total Carbs 18.0g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.84g | 6% |
| Protein 1.73g | 3% |
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