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Roasted Carrot Soup

Well Plated by Erin
  • 75 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

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 tbsp

extra-virgin olive oil

1 1/2 tsp

kosher salt, divided, plus additional to taste

1 tsp

ground cumin

1/4 tsp

black pepper, plus additional to taste

2 28 ounce cans

whole peeled tomatoes

1 tsp

dried basil

1/2 cup

plain Greek yogurt, plus additional for serving

Fresh basil (optional, for serving)