Roasted carrot soup that is smooth and creamy, with a hint of heat from the cumin and coriander. Tillamook Greek yogurt swirled on top. There is comfort in every spoonful!
Ingredients: 1 lb carrots, peeled and sliced. 1 onion, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 4 cups vegetable broth. 1 tsp cumin. 1/2 tsp coriander. Salt and pepper to taste. 1 cup Tillamook Greek Yogurt. Fresh parsley for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Put the garlic, onion, and carrots on a baking sheet and toss them with olive oil. Put the vegetables in the oven and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Put the roasted vegetables in a blender and add the vegetable broth, coriander, cumin, salt, and pepper. Mix until it's smooth. Then put the mix in a pot and heat it over medium-low heat until it's all warm. Put Tillamook Greek Yogurt and a little salt in a different bowl. Let it mix together. Put the soup in bowls and top each one with a dollop of Tillamook Greek Yogurt and fresh parsley.
Prep Time: 15 minutes
Cook Time: 35 minutes
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