Roasted Beet And Carrot Soup Recipe

How to make it

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• Preheat oven to 400°F.
• Coat a 9-by-13-inch baking dish with the cooking spray.
• Combine the beets, carrots, celery, and onion in the dish.
• Spray vegetables with cooking oil and sprinkle with the cinnamon, ginger, nutmeg, and pepper; toss.
• Cover the dish tightly with aluminum foil and bake for 40-45 min, or until the beets and carrots are fork tender.
• In a food processor or blender, purée the roasted vegetables with the just enough broth to keep it all moving (no more), in batches until thick and smooth.
• Combine the batches in a heavy 2-quart kettle. Heat on medium-low until warmed through.
• Garnish with the chives.
• Serve with cayenne on the side.
• OPTIONAL: Use 1 c buttermilk per bowl of soup for 1/2 CEAHOW protein serving. Makes for a creamier, yet tangy, soup.
• FREEZING: May be frozen in single-serving ziplock bags.
• CEAHOW Serving: 1 1/2 c of the finished soup = 1 c veggies and 1/2 c broth
• NUTRITION PER SERVING
• Serving size 2 cups, main course
• Calories 220 kcal
• Fat 8 g
• Saturated fat 2 g
• Cholesterol 10 mg
• Sodium 440 mg
• Carbohydrates 32 g
• Dietary fiber 6 g
• Protein 8 g
• This recipe was originally from by Elsa Ramirez Brisson, M.P.H., R.D., courtesy of John Wiley & Sons. From American Dietetic Association Cooking Healthy Across America by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. © 2005, John Wiley & Sons
• It has been modified to meet my own dietary requirements.