Roasted Carrot Soup

I’m currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it’s quite the girly fest around here.

I plan to cook my sister a variety of freezer meals while I’m in town, including today’s healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It’s the best carrot soup recipe I’ve ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.

Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.

I’m often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.

Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. “You’d really like it,” she said.

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 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
•  Fresh basil — optional, for serving

Instructions

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
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. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. ..............................................

for full instruction please see : www.wellplated.com

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