Roasted Carrot Soup Freezer Meal

 Roasted Carrot Soup Freezer Meal

Ready in 25 minutes

Serves 4

628 calories 

Ingredients

• 2 lbs. carrots peeled and chopped* see more in assembly instructions

• 3 Tbsp. olive oil divided

• 1 tsp. sea salt divided

• 1 onion diced

• 2 clove garlic minced

• 1/2 tsp. coriander

• 1/4 tsp. cumin

• 4 cups vegetable broth or water

• 1 gallon freezer bag

Preparation

1. Peel and cut carrots on the diagonal, into 1/2 inch thick and 3 inch long pieces.

2. Place carrots on a parchment paper-lined baking sheet. Add 2 Tbsp. olive oil and 1/2 tsp. of salt. Toss until the carrots are lightly coated in oil and salt. Arrange them in a single layer.

3. Roast in a 400° oven for 25-40 minutes or until they are easily pierced with a fork, tossing halfway through. Add the onion, 1 Tbsp. olive oil and the other 1/2 tsp. salt to the baking sheet for the last 5 minutes of cooking.

4. When the carrots and onions have cooled somewhat, place the carrots, onions, garlic, seasonings, and 4 cups of vegetable broth or water in a large resealable bag. Remove excess air and seal. Freeze.

Ingredients the Day of Cooking

• 2 cups water

• 1 1/2 tsp. lemon juice for day of cooking

• pepper to taste, for day of cooking

Cooking Instructions

1. Thaw.

2. Add the contents of the bag to a large skillet.

3. Cook over medium heat for 5-10 minutes, stirring occasionally.

4. Serve with sliced green onions on top if desired.