Directions:
- In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
- Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
- When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing-you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.96 Kcal (2679 kJ) | ||
| Calories from fat | 263.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.32g | 45% | |
|---|---|---|---|
| Sodium | 2345.19mg | 98% | |
| Potassium | 2350.36mg | 50% | |
| Total Carbs | 88.72g | 30% | |
| Sugars | 40.3g | 161% | |
| Dietary Fiber | 21.22g | 85% | |
| Protein | 16.45g | 33% | |
| Vitamin C | 47.4mg | 79% | |
| Vitamin A | 4.4mg | 145% | |
| Iron | 6.2mg | 34% | |
| Calcium | 290.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 87.49 Kcal (366 kJ) | ||
| Calories from fat | 36.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 45% | |
|---|---|---|---|
| Sodium | 320.6mg | 98% | |
| Potassium | 321.31mg | 50% | |
| Total Carbs | 12.13g | 30% | |
| Sugars | 5.51g | 161% | |
| Dietary Fiber | 2.9g | 85% | |
| Protein | 2.25g | 33% | |
| Vitamin C | 6.5mg | 79% | |
| Vitamin A | 0.6mg | 145% | |
| Iron | 0.8mg | 34% | |
| Calcium | 39.7mg | 29% | |
* 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.
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