Roasted Carrot Tomato Soup w/ Chickpeas

INGREDIENTS

• 1 1/2 lb carrots, pealed, cut into 1/2-inch slices (~6 lg carrots)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, peeled
• 2 Tbsp olive oil
• 1 1/2 tsp salt, divided
• 1 tsp cumin
• 1/4 tsp black pepper
• 2 cans (2x28oz) whole peeled tomatoes
• 1 tsp dried basic
• 1 can (14oz) chickpeas
• 1/2 cup plain greek yogurt

INSTRUCTIONS

1. Place racks in the upper and lower thirds of the oven and preheat to 400F. Generously coat 2 baking sheets in cooking spray, set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with olive oil, then sprinkle with 1 tsp salt, cumin, and pepper. Toss to coat evenly, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25-30 min, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. Add roasted vegetables and tomatoes to pot and puree with an immersion blender until smooth.
4. Stir in basic, yogurt, drained chickpeas, and remaining 1/2 tsp salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt/pepper as desired.