Roasted Carrot & Apple Soup
Summary
 | |
| Yield | |
|---|---|
| Prep time | 45 minutes |
Description
This aromatic and colorful soup is a wonderful starter course for a holiday gathering. It can be made ahead of time and simply heated on the stove before serving.
Ingredients
- 2 large onions, coarsely chopped
- 2 large apples, coarsely chopped
- 3 c olive oil
- 2 T cumin
- salt & pepper
- 4 cn (15 ounce) cans Libby’s® Sliced Carrots, drained
- 2 ct (32 ounce) vegetable broth
- 6 T maple syrup
- 3⁄4 c plain Greek yogurt
- 1⁄4 c chopped fresh chives
Instructions
Preheat oven to 400 degrees F. In a large shallow baking pan, add onion, apple, oil, cumin, salt and pepper; mix thoroughly. Roast for 15 minutes, stirring once. Mix in carrots and cook for an additional 15 minutes, stirring occasionally.
In a large pot, bring vegetable broth to a boil. Add in roasted carrot mixture, reduce to medium heat and cook for 5 -10 minutes. Stir in maple syrup.
In a blender or food processor, puree soup mixture. Ladle into bowls and top each serving with 1 tablespoon of yogurt and 1 teaspoon of chives.
