Go Back

Roasted Carrot Soup
Prep Time 20 mins
Cook Time 45 mins
Course Soup
Cuisine American
Servings 6 servings


  • 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


  • 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!
Keyword Carrot Soup, Winter Vegetables, Winter Veggie Recipes