Name: Dee's Roasted Carrot Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 9 cups
Ingredients: 2 ½ pounds carrots, peeled and chopped; 2 potatoes, peeled and chopped; 1 large onion, chopped; 2 garlic cloves, crushed; 2 tablespoons vegetable oil; 1 tablespoon herbes de Provence; 1 teaspoon salt; 1 teaspoon ground black pepper; 6 cups vegetable broth; 1 cup light cream, or as needed

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
Step 3

Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
Step 4

Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Cook's Notes:

Milk can be substituted for light cream.

Tips

If you want to freeze the soup, freeze before adding milk.

Nutrition Facts

Per Serving:

143 calories; protein 3g; carbohydrates 25.6g; fat 3.7g; sodium 655.8mg. Full Nutrition

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts