One square meter of U.S. carrot production (one crop) is adequate to fulfill vitamin A needs for one adult for one year.
Learn MoreRoasted Carrot and Apple Soup
Description
Serves 8
Ingredients
4
can
(14.5 oz.) Libby’s® Sliced Carrots
(drained)
2
large onions
(coarsely chopped)
2
large apples
(coarsely chopped)
2
tbsp
olive oil
2
tbsp
cumin
salt & pepper
2
ct
(32 oz) vegetable broth
6
tbsp
maple syrup
3⁄4
c
plain Greek yogurt
1⁄4
c
chopped fresh chives
Instructions
Preheat oven to 400 degrees F. In large shallow baking pan, add onion, apple, oil, cumin, salt and pepper; mix thoroughly. Roast for 15 minutes, stirring once. Mix in Libby’s® Sliced Carrots and cook for an additional 15 minutes, stirring occasionally.
In 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.
Puree soup mixture in blender or food processor. Ladle into bowls and top each serving with 1 tablespoon of yogurt and 1 teaspoon of chives.
