Contributed by (Recipe adapted from “Meals Matter” at www.mealsmatter.org)

Ingredients

1 1/4 lb Carrots
3 cloves Garlic
1 Tbs Olive oil
Salt, pepper
1 Onion
3 1/2 C Vegetable broth
2 Tbs Yogurt, optional
1 to 2 tsp Lemon juice
1/3 C Raisins

Instructions

Cut carrots into 1/2-inch-thick slices. Place on a baking sheet with garlic and toss with olive oil and salt and pepper to taste. Roast at 500°F for10 minutes. Cut onion into 6 wedges. Add to carrots and garlic and stir to coat with oil. Roast until vegetables are very tender and slightly charred, about 10 minutes. Put carrots, garlic and onion in blender with vegetable broth and puree until smooth, adding more broth if needed, 1 to 2 minutes. Pour into a saucepan and heat over medium heat, 1 to 2 minutes. Stir in yogurt, if using, lemon juice, and raisins and serve.

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