Recipes

Roasted Carrot and Apple Soup

Serves

8

Prep Time

5 min

Cook time

30 min

Ingredients

  • 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

Instructions

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.