Roast Carrot and Tomato Soup Shooters
8 people added this to their Recipe Box
This recipe makes 24 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 2929 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 154 mg154mg sodium |
| potassium | 96 mg96mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 3232 vit A |
| vit C | 55 vit C |
| folate | 22 folate |
Serve this dairy-free soup in demitasse or espresso cups. You can also garnish with small herbed croutons.
Ingredients
- 4 large carrots , (1 lb/500 g total)4 large carrots, (1 lb/500 g total)
- 1 onion 1 onion
- 4 plum tomatoes , (1 lb/500 g total)4 plum tomatoes, (1 lb/500 g total)
- 6 cloves garlic 6 cloves garlic
- 1 fresh rosemary sprig 1 fresh rosemary sprig
- 3 tbsp olive oil 3 tbsp olive oil
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 3 cups vegetable broth 3 cups vegetable broth
- 1/4 tsp paprika , (approx)1/4 tsp paprika, (approx)
Preparation
Cut carrots into 3/4-inch (2 cm) cubes. Cut onion into 2-inch (5 cm) chunks. Place in small roasting pan. Cut tomatoes into quarters; add to pan. Add garlic, rosemary, oil, salt and pepper; toss to coat. Roast in 450°F (230°C) oven, stirring once, until browned and tender, 40 to 45 minutes. Discard rosemary sprig.
In blender, purée roasted vegetables with 2 cups (500 mL) of the broth until smooth; strain into saucepan. Add remaining broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Serve warm in cups; garnish each cupful with paprika.
In blender, purée roasted vegetables with 2 cups (500 mL) of the broth until smooth; strain into saucepan. Add remaining broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Serve warm in cups; garnish each cupful with paprika.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Cocktail Party; Vegetarian; Appetizers; Tomatoes; Carrots; Onions; Roast; Boil; Make-Ahead; 100 calories;
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