Name: Roasted Carrot and Onion Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup carrots; 0.5 medium yellow onion; 0.5 tbsp olive oil; 0.25 cup cooked white rice; 2 cup vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Carrot and Onion Soup

Velvety roasted carrot and onion soup blended with aromatic spices and served with tender shredded chicken and hearty rice for a satisfying, protein-packed meal.

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NUTRITION

Protein

40.8g

Fat

10.5g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup carrots

0.5 medium yellow onion

0.5 tbsp olive oil

0.25 cup cooked white rice

2 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
Roughly chop the carrots and onion, toss them with olive oil, sea salt, and black pepper, and roast for 25 minutes until tender and caramelized.
3
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it into small pieces using two forks.
4
Transfer the roasted vegetables to a high-speed blender along with the vegetable broth and garlic powder, blending until completely smooth and velvety.
5
Pour the blended soup into a medium saucepan over medium heat, then stir in the cooked white rice and shredded chicken.
6
Simmer the soup for 5 minutes to allow the flavors to meld, then serve hot in a large bowl.