Delicious Roasted Carrot Soup

An easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

 

Serves: 6                       Prep Time: 20 Mins                  Cook time 45 Mins

Ingredients

  •  700g carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
  •  1 large white onion — thinly sliced
  •  4 cloves garlic — peeled and left whole
  •  2 tablespoons extra-virgin olive oil
  •  1 1/2 teaspoons salt — divided, plus additional to taste
  •  1 teaspoon ground cumin
  •  1/4 teaspoon black pepper — plus additional to taste
  •  2 cans whole peeled tomatoes — (400g cans)
  •  1 teaspoon dried basil
  • 125g plain Greek yogurt — plus additional for serving
  •  Fresh basil / chilli flakes— optional, for serving
Method
  • Place racks in the upper and lower thirds of the oven and preheat the oven to 220 degrees Celsius . Lightly coat two baking sheets with oil and 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. Purée until smooth, then pour the purée into a large heavy-bottomed pot. 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, seeds or additional Greek yogurt.

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