Roasted Carrot Soup
Today’s recipe for Roasted Carrot Soup comes from one of the most important people in my life. She helped me raid our grammy’s closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup will testify, she has a keen sense of what I like to eat for lunch.
This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can’t go anywhere in public without complete strangers asking if we are.
P.S. I’m the one on the left in the above linked picture. Don’t worry—you are not the only person who wondered.
In the last year and a half since my niece was born, my sister has turned into a meal-planning goddess. Every week, she sends me pictures of the big hanging chalkboard where she writes out what she’s cooking for dinner each night, and the list almost always includes at least two of my recipes. Last week, she cooked six.
It sounds cheesy, but knowing that my sister feeds her family using recipes from my blog brings actual tears to my eyes. I’m often asked my favorite part about blogging, and this is it. Knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!) is more uplifting and humbling than I know how to express. My sister is one of my best friends, so the fact that she cooks so many is particularly special.
Comparing nightly menus has become a regular topic of conversation between my sister and me. For months, she has been telling me about a roasted carrot soup that has become one of her go-tos. “You’d really like it,” she said. Like turned out to be an understatement. I’m already on my third batch, and it’s only been a week!
Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.
The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.
Once the vegetables are roasted, toss them into a blender or food processor with canned whole tomatoes and purée. You can stop here and keep the soup vegan or up its creamy factor by stirring in plain Greek yogurt.
Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture, and its high protein content makes the Roasted Carrot Soup more filling too.
This Roasted Carrot Soup makes a lovely light lunch on its own. (I sometimes top mine with extra roasted veggies or mix in roasted chickpeas or leftover shredded chicken.)
If you’d like to make the Roasted Carrot Soup a larger meal, my sister recommends a side of avocado grilled cheese. The woman has been spot-on with her Roasted Carrot Soup recommendations thus far, so I plan to test the combo out myself later this week.
Tools I used to make this recipe:
- One full batch of this soup just fits inside this high-powered blender. This is another excellent blender for the price.
- You can also blend the soup directly in the pot by using an immersion blender.
- Is a food processor more your style? I love this one.
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!
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 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
- 1/2 cup plain Greek yogurt, plus additional for serving
- Fresh basil (optional, for serving)
- Place racks in the upper and lower thirds of the oven and preheat 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. 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 and/or additional Greek yogurt.
- Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Let thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Serving Size: 1 (of 6), about 1 1/3 cups each
- Amount Per Serving:
- Calories: 153 Calories
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 426mg
- Carbohydrates: 23g
- Fiber: 6g
- Sugar: 14g
- Protein: 5g