Roasted Carrot Soup

Roasted Carrot Soup By Erin | Well Plated. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!


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

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