Description
This creamy roasted carrot soup is made with oven-roasted carrots, garlic, and onions blended with whole peeled tomatoes and Greek yogurt. It’s warm, filling, and packed with flavor, while also being healthy and easy to make.
Ingredients
- 1½ pounds carrots, peeled and 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
- 1½ teaspoons kosher salt, divided (plus more to taste)
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper (plus more to taste)
- 2 (28-ounce) cans whole peeled tomatoes
- 1 teaspoon dried basil
- ½ cup plain Greek yogurt (or coconut milk for vegan/dairy-free option), plus more for serving
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 400°F and position racks in upper and lower thirds. Coat two baking sheets with cooking spray.
- In a large bowl, toss carrots, onions, and garlic with olive oil, 1 teaspoon salt, cumin, and black pepper until evenly coated. Spread in a single layer on baking sheets without overcrowding.
- Roast vegetables for 25–30 minutes, turning twice, until tender and browned. Let cool on pans for 10 minutes.
- Drain juice from canned tomatoes and set aside. In two batches, purée half the roasted vegetables and 1 can of drained tomatoes in a food processor or blender until smooth. Transfer to a large pot. Repeat with remaining vegetables and tomatoes.
- Add reserved tomato juices, dried basil, remaining ½ teaspoon salt, and Greek yogurt to the pot. Stir to combine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt and pepper as needed. Serve hot, garnished with fresh basil or a swirl of Greek yogurt.
Notes
- To Store: Refrigerate leftover soup for up to 5 days.
- To Reheat: Warm on the stovetop or in the microwave, heating gently to avoid curdling the yogurt.
- To Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/3 cups)
- Calories: 133
- Sugar: 10g
- Sodium: 133mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 1mg
