Roasted Carrot Soup
Ingredients
- 1 ½ lbs. carrots peeled, cut into 1/2 inch slices
- 1 large yellow onion sliced thinly
- 4 cloves garlic peeled and whole
- 2 Tbsp. olive oil
- 1 ½ tsp. salt divided
- 1 tsp. ground cumin
- ¼ tsp. ground pepper
- 2 cans whole peeled tomatoes (28 oz. cans)
- 1 tsp. dried basil
- ½ c. plain Greek yogurt
Instructions
- Begin by roasting your veggies. Heat your oven to 400°F and coat two baking sheets with cooking spray. In a large bowl, toss the carrots, onions, and garlic with olive oil, 1 tsp. salt, cumin, and pepper until evenly coated. Then spread the veggies in an even layer on the baking sheets and roast for 25-30 minutes, turning the veggies twice and rotating pans once, until the veggies are browned. Allow them to cool for 10 minutes.
- While the veggies are cooling, drain the juice from the tomatoes and set aside. You can either put the veggies through a food processor in two different batches, or you can put the roasted veggies and tomatoes together and use an immersion blender to puree. Place the mixture into a heavy-bottomed pot, stir in the tomato juices, basil, yogurt, and salt. Bring the mixture to a soft simmer and cook for 10 minutes or until fully heated. Serve with fresh basil and enjoy!