Fresh thyme complements the earthiness of carrots. Roast them ahead so the puree needs only minutes to reheat.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2007
Ingredients
Method
Peel carrots; cut into 1-inch (2.5 cm) chunks. In roasting pan, toss together carrots, onion, oil, thyme, salt and pepper. Roast in 425°F (220°C) oven until tender, about 45 minutes.In food processor, puree carrot mixture with stock until smooth. (Make-ahead: Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days. To reheat, microwave on medium for about 6 minutes.)
Nutritional facts Per serving: about
- Sodium 307 mg
- Protein 1 g
- Calories 87.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 4.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 191.0
- Vitamin C 8.0
