Roasted Carrot Soup

Yield 7 servings (serving size: 1 cup)
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
Preparation
Preheat oven to 400°.
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.
Place the carrot mixture, water, and oregano in a food processor, and process until smooth.
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.

Calories: 106