Roasted Carrot and Tomato Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This delicious Roasted Carrot and Tomato Soup is a healthy first course or main dish paired with crusty bread and salad.
Ingredients
- 2 lbs plum tomatoes, halved lengthwise
- 2 large carrots, peeled and cut into chunks
- 1/2 yellow onion, cut into chunks
- 4 cloves garlic, unpeeled
- 2 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 4 cups low sodium chicken broth, divided
- kosher salt
- black pepper, ground
- reduced-fat Greek yogurt, optional
Instructions
- Heat oven to 375 °F.
- Arrange tomatoes, carrots, onion and garlic on a heavy duty sheet tray, drizzle with oil, and season with salt, pepper and red pepper flakes. Roast for 50-55 minutes, flipping occasionally, until tender and browned in spots.
- Add the chicken broth to a large saucepan and bring up to a simmer (reserving 1/3 cup). Remove sheet tray from oven, add tomatoes and the garlic slipped out of its skin into saucepan, and set the sheet tray over two burners on medium high heat.
- Add the reserved 1/3 cup chicken broth to the bottom of the sheet pan and scrap up any browned spots with the back of a wooden spoon. Add the liquid to the saucepan along with a bay leaf and simmer for 10 minutes so the flavors can marry. Remove bay leaf and pure until smooth using an immersion blender. Serve with a dollop of Greek yogurt, if desired.
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