Go Back

Roasted Carrot Soup
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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!