Roasted Carrot Soup

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 ground black pepper (plus additional to taste)
• 2 cans whole peeled tomatoes ((28 ounce cans))
• 1 teaspoon dried basil
• 1/2 cup plain Greek yogurt (plus additional for serving (or coconut milk for vegan and dairy-free))
• Fresh basil (optional, for serving)

Steps

1. 1

   Place racks in the upper and lower thirds of the oven and preheat the oven to 400°F. Generously coat two baking sheets with cooking spray. Set aside.

2. 2

   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.

3. 3

   Roast for 25 to 30 minutes, turning twice, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.

4. 4

   While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.

5. 5

   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.

6. 6

   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.