Description
This creamy and filling roasted carrot soup, made with tomatoes and Greek yogurt, is both healthy and delicious. It’s a perfect comforting dish with simple ingredients that are easy to prepare.
Ingredients
- 1 ½ pounds carrots, peeled and cut into ½-inch slices (about 6 large carrots)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, peeled and left whole
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt (divided, plus additional to taste)
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper (plus additional to taste)
- 2 cans whole peeled tomatoes (28-ounce cans)
- 1 teaspoon dried basil
- ½ cup plain Greek yogurt (plus additional for serving, or coconut milk for vegan/dairy-free)
- Fresh basil (optional, for serving)
Instructions
- Place racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Generously coat two baking sheets with cooking spray.
- In a large bowl, combine the carrots, onions, and garlic. Drizzle with olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to coat evenly, then spread the vegetables in a single layer on the baking sheets, ensuring they don’t crowd one another.
- Roast the vegetables for 25 to 30 minutes, turning twice, until tender and browned. Let cool on the pans for 10 minutes.
- While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
- In two batches, add half of the roasted vegetables to a food processor or blender, along with one can of the drained tomatoes. Purée until smooth, then transfer the purée to a large pot (4-quart or larger). Repeat with the remaining vegetables and tomatoes.
- Stir in the reserved tomato juices, basil, yogurt, and remaining ½ teaspoon salt. Bring the soup to a gentle simmer and cook for about 10 minutes, until heated through.
- Taste and add additional salt or pepper as desired. Serve warm, topped with fresh basil and/or extra Greek yogurt.
Notes
- This soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
- For a vegan option, replace the Greek yogurt with coconut milk and skip the dairy toppings.
- If you like a smoother texture, you can strain the soup after blending to remove any remaining bits of vegetable.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 870mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 3mg
