![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cHFLDILYCnLDh_lqTIbUzsrmry8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3493781-8cd4fcf3bb234f3c8ff37b0753f380f7.jpg)
Ingredients
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1 pound carrots
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4 large vine-ripened tomatoes, seeded and quartered
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2 tablespoons olive oil, divided, or as needed
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kosher salt to taste
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½ onion, finely chopped
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1 stalk celery, finely chopped
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1 (32 fluid ounce) container vegetable broth
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¼ cup fresh mint leaves
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1 tablespoon table cream
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1 teaspoon fresh mint leaves, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
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Roast in the preheated oven until tender, about 30 minutes.
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While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
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Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
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Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
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Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
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Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.
Nutrition Facts (per serving)
190 | Calories |
9g | Fat |
26g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 190 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 8% |
Cholesterol 3mg | 1% |
Sodium 658mg | 29% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 7g | 25% |
Total Sugars 15g | |
Protein 4g | 8% |
Vitamin C 33mg | 37% |
Calcium 93mg | 7% |
Iron 1mg | 8% |
Potassium 870mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.