Roasted Carrot Soup
Roasted Carrot Soup
Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!
Ingredients
- 6 large carrots
- 1 large yellow onion
- 4 cloves garlic
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp kosher salt
- 1 tbsp ground cumin
- 1/4 tbsp black pepper – plus additional to taste
- 1 each dropessential oil Cumin & Black Pepper (doTERRA brand only)
- 2 pieces 2 medium tomatoes
- 1 tbsp dried basil
- 1/2 cup plain Greek yogurt – plus additional for serving
- Fresh basil– optional, for serving
Instructions
- Peel and chop carrots, about ½ inch slices
- Slice onions
- Garlic:Peel and leave whole
- Place racksin the upper and lower thirds of the oven and preheat the oven to 400 degreesF. Generously coat two baking sheets with brushed olive oil. Set aside.
- Place 2tablespoons olive oil into small bowl and add essential oils. Whisktogether. Place thecarrots, onions, and garlic in a large bowl. Drizzle with the olive oilmixture, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenlycoat, then spread in a single layer on the prepared baking sheets. Spacevegetables apart enough to roast evenly, not crowded together. Roast for 25 to30 minutes, turning twice throughout. The vegetables will be medium-soft.Let cool on the pans for 10 minutes.Choptomatoes in half and dispatch tomato juice & seeds into a bowl. Add ½cup water to reserved tomato juice and seeds. Working intwo batches, add half of the roasted vegetables and tomatoes and tomato juicesto a food processor or blender. Purée until smooth, then pour the purée into a4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with theremaining vegetables and tomatoes, then add to the pot.Stir ½ cupwater, basil, yogurt, and remaining 1/2 teaspoon salt. Simmer for10 minutes to heat through.Add saltand pepper to taste.Serve warm,topped with fresh basil and drizzle of Greek yogurt
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