Roasted Carrot and Apple Soup
Preheat oven to 400 degrees F. In large shallow baking pan, add onion, apple, oil, cumin, salt and pepper; mix thoroughly. Roast for 15 minutes, stirring once. Mix in Libby’s® Sliced Carrots and cook for an additional 15 minutes, stirring occasionally.
In large pot, bring vegetable broth to a boil. Add in roasted carrot mixture, reduce to medium heat and cook for 5 -10 minutes. Stir in maple syrup.
Puree soup mixture in blender or food processor. Ladle into bowls and top each serving with 1 tablespoon of yogurt and 1 teaspoon of chives.