Delicious and warming! Try our easy roasted carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt — to make it creamy and filling.
This vegetarian soup is simple and healthy, and the leftovers are perfect for lunches and dinners in the week.
Serves: 6
Prep Time: 20 Mins
Cook time: 45 Mins
700g carrots — peeled and cut
Ingredients
into half-inch slices (about six large carrots)
1 large onion — thinly sliced
4 cloves garlic — peeled and left whole
2 tablespoons extra-virgin olive oil
1.5 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon black pepper — add more if you want
2 cans whole peeled tomatoes (400g cans)
1 teaspoon dried basil
125g plain Greek yogurt — plus additional for serving
Fresh basil and/or chilli flakes — optional, for serving
Method
Place racks in the oven and preheat to 220 °C. 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 one teaspoon salt, cumin, and pepper. Toss to evenly coat, then place in a single layer on the prepared baking sheets, making sure the vegetables are spread out.
Roast for 25 to 30 minutes, turning twice while cooking, until the vegetables are tender and browned. Allow to cool for 10 minutes.
While the vegetables cool, drain the juice from the tomato cans into a small bowl or cup and set aside.
Working in two batches, add half of the roasted vegetables to a blender.
Add one 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 juice, basil, yogurt, and the remaining half-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 required.
Serve warm, topped with fresh basil, chili flakes or more yogurt.
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