Roasted Carrot Soup

Roasted Carrot Soup

This easy and delicious roasted Carrot Soup is perfect any time of the year. You can serve this soup warm on a chilly day or chilled in the summer months. It’s packed full of healthy ingredients, has no added sugar, and is gluten-free. The roasted carrots, onion, and garlic give it a nice rich flavour that will make you want to go back for a second bowl. This puréed soup is one your whole family will enjoy!

YIELD: 6 servings

PREP TIME: 20 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour, 15 minutes

Ingredients 

• 1 1/2 pounds carrots, peeled, cut into 1/2-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 1/2 teaspoons kosher salt, divided, plus additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, plus additional to taste
• 2 (28-ounce) cans whole peeled tomatoes
• 1 teaspoon dried basil
• 3 cups vegetable stock
• Fresh basil and a 1/4 cup Greek Yogurt (optional, for serving)

Instructions

• Place racks in the upper and lower thirds of the oven and pre-heat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
• Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another.
• Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are 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.
• Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender.
• Add 1 can of the drained tomatoes and half of the vegetable stock. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables, tomatoes, and vegetable stock then add to the pot.
• Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt.
• Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired.
• Serve warm, topped with fresh basil and a dollop of Greek yogurt if you like.

Enjoy!

xo Chelsea