Posted by Alan LugtonAutumn, Health food, Quick meals, Soup, Spring, Summer, Winter
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
700gcarrots— peeled, cut into 1/2-inch slices (about 6 large carrots)
1large white onion— thinly sliced
4clovesgarlic— peeled and left whole
2tablespoonsextra-virgin olive oil
1 1/2teaspoonssalt— divided, plus additional to taste
1/4teaspoonblack pepper— plus additional to taste
2canswhole peeled tomatoes— (400g cans)
125g plain Greek yogurt— plus additional for serving
Fresh basil / chilli flakes— optional, for serving
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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