Roasted Carrot Soup
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Roasted Carrot Soup
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This roasted carrot soup with tomatoes and Greek yogurt is creamy and filling. With simple ingredients, this easy carrot soup is healthy too.
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Ingredients
- 1 ½ 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 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 and dairy-free)
- fresh basil optional, for serving
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Instructions
- Place racks in the upper and lower thirds of the oven and preheat the oven to 400°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, 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. 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 and tomatoes, 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/or additional Greek yogurt.
Notes
- TO STORE: Leftover carrot soup can be stored in the refrigerator for up to 5 days.
- TO REHEAT: Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
- TO FREEZE: This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
Nutrition Information
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Serving
1(of 6), about 1 1/3 cups each
Calories
133kcal
(7%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
690mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
19112IU
(382%)
Vitamin C
21mg
(23%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1(of 6), about 1 1/3 cups each | |
| Calories | 133kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 690mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 19112IU | 382% |
| Vitamin C | 21mg | 23% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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