Roasted Carrot and Tomato Soup

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

• 1 lb. carrots, sliced into 1/2" rounds
• 1 large onion, sliced thinly
• 3-4 cloves garlic, peeled but left whole
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste
• 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
• chicken broth as needed, up to 1 quart
• greek yogurt
• chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!