- 2 1/2 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
- Preheat oven to 400 degrees F (200 degrees C).
- Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
- 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.
- Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
04/13/2018
recipepes.com
Dee's Roasted Carrot Soup, recipe
PT15M
PT1H
5
455 calories
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