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Tea Party Recipes

Roasted Carrot Soup

  • 4 t. butter – melted butter
  • ½ t. black pepper
  • 2 pounds carrots cut into 2 inch pieces
  • 1½ c. water
  • 2 t. chopped oregano or ½ t. dried oregano
  • 1 t. butter
  • ½ t. cumin
  • 1½ T. honey
  • 1 T. fresh lime juice
  • 2-4 T. chicken bouillon powder (dissolved in 2 c. boiling water)

Preheat oven to 400°. Combine 4 t. melted butter, pepper and carrots in a shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.

Melt 1 t. butter in a large saucepan over medium heat. Add the cumin, cook 30 seconds or until fragrant, stirring constantly. Add carrot mixture, honey, lime juice, and chicken bouillon in water. Use an immersion blender to puree until smooth. Bring to a simmer over medium heat.

Makes 7 servings.

This recipe is customer favorite from our first cookbook, Creating Your Own Afternoon to Remember.