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.