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Roasted Carrot Soup
Ingredients
  • 1 1/2 pounds carrots, peeled, cut into 1/2-inch slices (about 6 large carrots)
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, peeled and left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt, divided, plus additional to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper, plus additional to taste
  • 2 (28-ounce) cans whole peeled tomatoes
  • 1 teaspoon dried basil
  • 1/2 cup plain Greek yogurt, plus additional for serving
  • Fresh basil (optional, for serving)
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