Roasted Carrot Soup
You'll be surprised at how easy and delicious it is!
Servings: 4 servings
Ingredients
- 1.5 pounds (680 g) carrots
- 1 medium potato (70 g.)
- 1 cup (240 ml) Greek yogurt
- 1 tablespoon of fresh ginger
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Pumpkin seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots and potato into evenly sized cubes.
- Place the chopped carrots and potato in a large bowl. Grate some fresh ginger over them and drizzle with olive oil. Season with salt and pepper, then toss until well coated.
- Spread the seasoned carrots and potato on a baking sheet lined with parchment paper. Roast in the preheated oven for about 45-60 minutes, or until they start to caramelize and turn tender.
- Once roasted, remove the carrots and potato from the oven and let them cool slightly.
- In a blender, combine the roasted carrots and potato with Greek yogurt and chicken or vegetable broth. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
- Pour the blended mixture into a pot and heat over medium heat until warmed through.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with a dollop of Greek yogurt and some pumpkin seeds if desired.
Nutrition
Serving: 493g | Calories: 145kcal | Carbohydrates: 27g | Protein: 8.3g | Fat: 1.6g | Saturated Fat: 0.2g | Sodium: 1584mg | Potassium: 629mg | Fiber: 5.3g | Sugar: 16g | Calcium: 122mg | Iron: 1.3mg