Name: Roasted Creamy Carrot Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 servings Vegetable Cube; 30 g Double Cream; 1 tsp Cinnamon; 2 tbsps Coriander Leaf (Dried); 2 tbsps Olive Oil; 595 g Carrots; 2 tbsps Honey; 600 ml Water

Roasted carrots with honey & cinnamon made into a creamy soup.

Yields	Preparation Time	Cooking Time
3	15 mins	15 mins

Ingredients

2 vegetable cubes

30 g double cream

1 tsp cinnamon

2 tbsps coriander leaf (dried)

Directions

1.	Cut and part boil carrots, then drain off the the boiling water, place on a baking tray and sprinkle with a little olive oil and the honey and the cinnamon, place in the over fan 180 degrees and cook until soft in the middle and slightly browned.
2.	When cooked blend in the vegetable stock and coriander in a pan and shimmer and stir for about 20 minutes.
3.	Then the last 5 minutes add the cream and stir on a low heat, then remove add to container to cool before leaving it in the fridge.
4.	When ready to use reheat either in a pan or microwave until hot.

Nutritional Summary

There are 265 calories in 1 serving of Roasted Creamy Carrot Soup.

Calorie Breakdown: 49% fat, 48% carbs, 4% prot.

Nutrition Facts

Serving Size

per serve

Energy

1107 kj

13%

265 kcal

Fat

14.86g

21%

Saturated Fat

4.538g

23%

Trans Fat

Monounsaturated Fat

Polyunsaturated Fat

1.378g

Carbohydrates

32.88g

13%

Sugar

20.61g

23%

Fibre

6.1g

Protein

2.55g

Salt

0.37g

Cholesterol

15mg

Potassium

700mg

35%

* Reference intake of an average adult (8400 kJ / 2000 kcal)

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