Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 9
  • 15 Ratings
Dawn Perry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange juice.

    Advertisement
  • Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)

  • Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with the soup, sprinkled with the dill.

Nutrition Facts

663 calories; fat 30g; saturated fat 11g; cholesterol 129mg; sodium 1189mg; protein 47g; carbohydrates 49g; sugars 15g; fiber 6g; iron 4mg; calcium 328mg.
Advertisement
Advertisement