Roasted Carrot, Ginger and Almond Soup
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Print Recipe
Print Recipe |
| Servings |
| 1cup |
| Servings |
| 1cup |
Ingredients
- 1 1/2 lbs carrots peeled and cut into 1-inch pieces
- 3 ea garlic cloves
- 2 Tbsp olive oil divided
- 1/2 cup onion chopped
- 4 cups vegetable stock or broth
- 1 Tbsp ginger grated
- 11 oz NESTLÉ® CARNATION® Almond Cooking Milk 1 container
- salt & pepper to taste
- toasted, sliced almonds for garnish
- fresh cilantro leaves for garnish
Servings: cup
Units:
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Ingredients
Servings: cup
Units:
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Instructions
- Preheat oven to 400° F. Line rimmed baking sheet with foil.
- Place carrots and garlic on sheet; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper; toss to coat.
- Bake for 25 to 30 minutes, stirring occasionally, until carrots are tender and browned.
- Meanwhile, heat remaining 1 tablespoon oil and onion in large saucepan over medium heat, stirring occasionally until onion is golden brown. Add stock and ginger; turn heat to low and simmer until carrots are done roasting.
- Add roasted carrots and garlic to stock mixture.
- Puree soup in batches using blender, food processor or immersion blender. Blend until soup is smooth. Return soup to saucepan. Stir in almond cooking milk. Cook over low heat until heated through. Serve garnished with almonds and/or cilantro.
Recipe Notes
Recipe courtesy of our partners at NESTLÉ®.
Nutrition Facts
| Calories | 120kcal |
| Total FatSaturated FatTrans Fat | 7g0.5g0g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Total CarbDietary FiberSugars | 12g2g6g |
| Protein | 3g |
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Recipe Notes Recipe courtesy of our partners at NESTLÉ®. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.