Roasted Carrot and Kale Soup

Roasted Carrot Tomato & Kale Soup


2 Tbsp olive oil
1 lb of carrots (peeled and chopped)
1/2 medium onion, diced
14.5 oz fire roasted tomatoes (learn how to roast tomatoes here)
2 cups vegetable or chicken broth
3 cloves garlic (minced)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 handfuls of kale


Preheat oven to 400 degrees F. Toss carrots in 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for 10-15 minutes.

In a dutch oven heat 1 Tbsp olive oil over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and continue cooking for another minute or two until fragrant.

Add remaining ingredients and bring to a boil. When it reaches a boil, reduce to low heat and simmer covered for 5 minutes until heated through. Blend mixture in a blender or use an immersion blender until smooth and creamy. Return to the dutch oven and return to low heat. Add a few handfuls of chopped kale and simmer covered for 10 minutes until kale is wilted.

Enjoy!                  Psalm 37:1-5

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This recipe is from, and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.


One Comment Add yours

  1. This looks awesome! Thanks for sharing 🙂

    Liked by 1 person

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