Runners Roasted Carrot-Tomato Soup
I LOVE this soup and it's so easy! Did you know tomatoes are awesome to aid in recovery after exercise? Tomatoes provide vital chemicals to help muscles recover after being stretched and strained. Tomatoes also contain an anti-inflammatory called lycopene which heals the body after a long run or hard workout.
I made this soup this week and my body always feels awesome after eating it. When you are putting in the miles it is important to take care of your body ;) I tend to go for this kind of recovery food vs protein shakes, energy drinks etc. I just like real food!
I am training for The Rough Trail 50k and have been putting in tons of miles this past month or so. As we move into fall this soup is the perfect treat and way to recover! It is especially delicious when you have already made a big batch and it is waiting for you when you come home after your workout. This soup is best the next day!
Here is the recipe!
1 large onion, chopped
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
4 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water (about)
1/2 cup thinly sliced fresh basil
Grated parmesan cheese
- Preheat oven to 450°F. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil and toss. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 30 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large soup pot (do not clean baking sheet).
- Add 1/2-1 cup water to baking sheet, scraping up browned bits; add to soup pot. Add more water until veggies are covered. Puree the veggies + water with immersion blender until smooth. Add more water if desired. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made ahead. Cover; chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and parmesan cheese and serve.