Roasted Carrot and Beet Soup Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 350.
Place the carrots, celery and onion in a shallow oven-proof dish to fit.
Dot with the butter and sprinkel with the sugar, ginger and mace.
Pour 2 cups of the broth into the bottom of the dish.
Cover tightly with aluminum foi. Bake for 2 hours.
Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.96 Kcal (573 kJ)
Calories from fat	69.63 Kcal
		% Daily Value*
Total Fat	7.74g	12%
Cholesterol	20.35mg	7%
Sodium	1072.23mg	45%
Potassium	539.68mg	11%
Total Carbs	13.09g	4%
Sugars	8.28g	33%
Dietary Fiber	2.96g	12%
Protein	1.36g	3%
Vitamin C	25.6mg	43%
Vitamin A	0.7mg	23%
Iron	0.2mg	1%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	34 Kcal (142 kJ)
Calories from fat	17.29 Kcal
		% Daily Value*
Total Fat	1.92g	12%
Cholesterol	5.05mg	7%
Sodium	266.19mg	45%
Potassium	133.98mg	11%
Total Carbs	3.25g	4%
Sugars	2.06g	33%
Dietary Fiber	0.73g	12%
Protein	0.34g	3%
Vitamin C	6.4mg	43%
Vitamin A	0.2mg	23%
Calcium	14.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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