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Roasted Carrot Soup

This easy and delicious roasted Carrot Soup is perfect any time of the year.  You can serve this soup warm on a chilly day or chilled in the summer months.  It’s packed full of healthy ingredients, has no added sugar, and is gluten-free.  The roasted carrots, onion, and garlic give it a nice rich flavour that will make you want to go back for a second bowl. This puréed soup is one your whole family will enjoy!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 People
Author Nourish Your Life

Ingredients

  • 1 1/2 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 1/2 teaspoons kosher salt divided, plus additional to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper plus additional to taste
  • 2 28-ounce cans whole peeled tomatoes
  • 1 teaspoon dried basil
  • 3 cups vegetable broth Fresh basil and a 1/4 cup Greek Yogurt optional, for serving

Instructions

  • Place racks in the upper and lower thirds of the oven and pre-heat the oven to 400 degrees 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 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 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.