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Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundscarrots, peeled and cut into 2- to 3-inch pieces1onion, peeled and quartered3clovesgarlic, unpeeled1(1 inch) piecefresh ginger, peeled and sliced1tablespoonolive oil2cupsunsweetened almond milk1cuplow-sodium chicken broth1teaspooncoarsely ground black pepper1cupwater1teaspoonShredded carrot1Fresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
1 ½poundscarrots, peeled and cut into 2- to 3-inch pieces
1onion, peeled and quartered
3clovesgarlic, unpeeled
1(1 inch) piecefresh ginger, peeled and sliced
1tablespoonolive oil
2cupsunsweetened almond milk
1cuplow-sodium chicken broth
1teaspooncoarsely ground black pepper
1cupwater
1teaspoonShredded carrot
1Fresh basil leaves
DirectionsPreheat oven to 400 degrees F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 400 degrees F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.
Preheat oven to 400 degrees F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.
Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.
Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)138Calories5gFat21gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
