This healthy carrot soup is naturally sweet because we roast the vegetables in the oven. Onions and carrots, roots of plants, naturally contain a lot of sugar and roasting really brings that out. I love how sweet this soup is!
The soup is super-easy to make because all you need to do is roast some vegetables and boil broth, but I strongly suggest that you use an immersion blender. This is the exact one that I use, and I wouldn’t be able to live without it — I rely on it for making any type of creamy, blended soup. Yes, you can always transfer the soup mixture to a blender or food processor, but it’s messy and you risk burning yourself. I’m not big on “kitchen gadgets,” but an immersion blender is really a must if you’re into making lots of soup.
I served this soup with a side of No-Knead Pumpkin Rolls.
Roasted Carrot Soup
Ingredients
- 4 medium carrots (chopped into large 2-inch chunks)
- 1 sweet onion, like Vidalia or Oso Sweet (cut into eighths)
- 2 teaspoon olive oil
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 cups low sodium chicken broth
- 1½ cups fat free half and half
- ½ cup nonfat Greek Yogurt
- 2 tablespoon finely snipped fresh chives
Instructions
- Preheat the oven to 425 °F. Lightly spray a foil-lined baking sheet with nonstick spray.
- In a large bowl, toss together the carrot pieces, the onion wedges, olive oil, coriander, cinnamon, salt and pepper.
- Spread the carrots and onions in an even layer on the baking sheet and roast in the oven for about 30 to 35 minutes until carrots are deeply browned and fork-tender. Stir once at the 15-minute mark.
- Meanwhile, bring 2 cups of chicken broth to a boil in a large stockpot.
- When the vegetables are done roasting, remove them from the oven and transfer to the pot of boiling chicken stock.
- Use an immersion blender to grind up the vegetables to a smooth consistency.
- Swirl in 2 tablespoons of Greek yogurt for a little acidity, and top with some chives (or any fresh herbs you have)
