🥕🍏🥣Roasted Carrot and Apple Soup


2 cans (15 oz.) Libby’s Sliced Carrots, drained

1 large onion, chopped

1 large apple, seeded and chopped

2 tablespoons olive oil

1 tablespoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 boxes (32 oz.) vegetable broth

1/4 cup maple syrup

1/2 cup plain Greek yogurt

1/4 cup chopped fresh chives


1. Preheat oven 400°F.

2. In large shallow baking pan, add carrots, onion, apple, oil, cumin, salt and pepper; mix thoroughly. Roast 20 minutes, stirring once.

3. In large pot, bring vegetable broth to a boil. Add roasted carrot mixture; reduce heat and simmer 10 minutes. Stir in maple syrup.

4. Puree soup mixture in stand-up blender or use immersion blender. Ladle into bowls and top each serving with 1 tablespoon yogurt and chives.