by TheRunawaySpoon
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my 24 recipes »
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TheRunawaySpoon's Notes:
Expand16 ounces bag baby carrots Ask a question about this ingredient
1 large shallot, cut into wedges Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 3/4 cups 100% carrot juice Ask a question about this ingredient
1 1/2 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1 1/2 teaspoon kosher salt (or to taste) Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepToss the carrots and the shallot in the olive oil and spread in one layer in a rimmed baking sheet. Roast for 45 minutes to one hour, until the carrots are soft, wrinkled and browned in places and the shallot is lightly browned.
Ask a question about this stepTransfer the carrots and shallots to a blender, and add half of the carrot juice, the spices and the salt. Puree until smooth, scraping down the sides of the carafe if needed. Add the remaining juice and puree until smooth and combined.
Ask a question about this stepPour the contents into a saucepan and heat over medium heat until warmed through.
Ask a question about this step
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