Creamy Carrot & Tomato Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups peeled and shredded carrots (4 to 5 medium carrots)
• 2 cups reduced-sodium chicken broth
• 1/3 cup minced fresh basil
• 3 tablespoons minced fresh parsley
• 3 cups reduced-sodium tomato juice
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup plain Greek yogurt
• Additional plain Greek yogurt, optional
• Additional torn fresh basil, optional

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth.
2. In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.
3. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil.
4. Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

olive oil, onion, garlic, carrots, chicken broth, fresh basil, fresh parsley, tomato juice, butter, flour, salt, pepper, yogurt, yogurt, fresh basil

Taken from www.tasteofhome.com/recipes/creamy-carrot-tomato-soup/ (may not work)