Roasted Carrot-Apple Soup

a bowl of carrot soup with a dollop of yogurt
This content originally appeared on 

tasteforlife.com

Prep Time

30 minutes

Yield

Serves 4

Ingredients

  • 1 large onion, cut into 1-inch pieces
  • 1 lb large carrots, peeled, cut into 1⁄2-inch thick rounds
  • 1 Golden Delicious apple, peeled, cored, and cut into large pieces
  • 2 Tbsp olive oil
  • 2 1⁄2 cups low-sodium vegetable broth
  • 1 1⁄2 tsp cumin seeds
  • 1 tsp fresh lemon juice
  • 1⁄8 tsp ground allspice
  • Salt and freshly ground black pepper
  • 1⁄2 cups plain yogurt, stirred to loosen

Directions

  1. Preheat oven to 375°.
  2. Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
  3. Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
  4. Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
  5. Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
  6. Place yogurt in a small dish so guests can spoon some over soup.

Nutrition Info

190 Calories, 6 g Protein, 24 g Carbohydrates, 5 g Fiber, 9 g Total Fat (2 g sat, 6 g mono, 1 g poly), 167 mg Sodium, ★★★★★ Vitamin A, ★★ Manganese, ★ Vitamin B6, Vitamin C, Calcium, Copper, Phosphorus, Potassium