<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/6aec7181-3440-435b-856f-398fb7015f83/295EDBD0-5381-4E28-A569-F149F77C9916/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://technicolorkitcheninenglish.blogspot.com/2009/07/roasted-carrot-soup.html" href="http://technicolorkitcheninenglish.blogspot.com/2009/07/roasted-carrot-soup.html" style="font-size: 11px;">technicolorkitcheninenglish.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://technicolorkitcheninenglish.blogspot.com/2009/07/roasted-carrot-soup.html"><P align="left"><DIV><STRONG>Roasted carrot soup</STRONG></DIV><BR />1kg carrots, peeled and roughly chopped<BR />340g brown onions, roughly chopped<BR />3 tablespoons olive oil<BR />salt and cracked black pepper<BR />1 teaspoon ground cumin<BR />1.5 liters vegetable stock<BR />1 cup (240ml) pouring (single) cream<BR /><DIV>parsley leaves, for sprinkling</DIV><BR />Preheat oven to 180ºC/350ºF. Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender. <BR /><DIV>Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Cover, cook for 5 minutes and sprinkle with the parsley.</DIV><BR /><DIV>* I used garlic infused olive oil</DIV><BR /><DIV>Serves 4 (generously)</DIV><BR /></P><P align="center"><A title="Roasted carrot soup / Sopa de cenoura assada by Patricia Scarpin, on Flickr" href="http://www.flickr.com/photos/18335810@N00/3675485883/"><IMG height="500" width="390" alt="Roasted carrot soup / Sopa de cenoura assada" src="http://farm3.static.flickr.com/2616/3675485883_69ef9aa4f1.jpg" /></A></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/295EDBD0-5381-4E28-A569-F149F77C9916/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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