Cool Carrot Soup

Makes 6 servings of 3/4 cup each

  • 2 lb carrots, cut in 1-inch chunks
  • 1 medium onion, cut in 1-inch chunks
  • 2 cloves garlic, peeled
  • 1 Tbs olive oil
  • Dash each of salt and pepper
  • 4 cups vegetable stock
  • Sour cream or yogurt for garnish
  • Chopped chives, fresh dill or cilantro for garnish
  1. Preheat oven to 425° F.
  2. Place carrots, onion, and garlic on a foil-lined baking sheet. Drizzle with the oil, mix around a bit to distribute oil, then sprinkle with salt and pepper.
  3. Roast until vegetables are soft all the way through and starting to brown, 45 to 60 minutes. Let cool slightly, about 20 minutes.
  4. Puree in blender in batches with stock until smooth. Use more stock if you want a thinner soup. Add more salt and pepper if you like. Chill for about 30 minutes.
  5. Serve garnished with a dollop of fat free sour cream or fat free yogurt and a sprinkling of chopped herbs.