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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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It's ok if the carrot pieces aren't all the same size-they're going to be purréed. We found that a food processor works better than a blender for this recipe. Ingredients:
4 teaspoons butter, melted |
1/2 teaspoon black pepper, divided |
2 pounds carrots, cut into 2-inch pieces |
cooking spray |
1 1/2 cups water |
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano |
1 teaspoon butter |
1/2 teaspoon ground cumin |
1 1/2 tablespoons honey |
1 tablespoon fresh lime juice |
2 (14 1/2-ounce) cans vegetable broth |
Directions:
1. Preheat oven to 400°.
2. Combine 4 teaspoons melted butter, 1/4 teaspoon pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.
3. Place the carrot mixture, water, and oregano in a food processor, and process until smooth.
4. Melt 1 teaspoon butter in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, 1/4 teaspoon pepper, honey, juice, and broth, and bring to a simmer over medium heat.
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