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Roasted Carrot Soup
This roasted carrot soup with tomatoes and Greek yogurt is creamy and filling. With simple ingredients, this easy carrot soup is healthy too.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 133 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.