#Roasted #carrot #soup #recipe

dishNikhil Bhatia, owner of The Den shows you how to prepare this low-cal dish

7 carrots peeled and diced
2 onions diced
2 tbsps olive oil
1 tbsp ginger paste
Salt to taste
Black pepper to taste
A pinch of oregano
1 tsp cinnamon powder
1 litre warm water
1/4 cup (4 tbsps) lemon juice
50 gms parsley for garnishing


– Preheat the oven at 350 degrees F. Grease the baking pan with olive oil.

– In a greased baking dish place the carrot and onions. Season with salt, black pepper and oregano. Roast in the oven for 30 minutes at 350 degrees F. Take out the roasted carrot and onion in a pot. Pour in the water and boil for 10 minutes.

– Turn off the stove and make a puree with the help of a hand blender.

– Strain the soup in a large bowl. Garnish the carrot soup with the parsley and serve.

Did you know

Soups and stews are incredibly filling because of their high water content. In fact, research shows that people who have a bowl before a meal consume 20 percent fewer calories. Also, adding vegetables and whole grains makes soups a healthy option, which satiates your hunger and helps you keep the calories at bay.


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