Lunch Recipe

Dee's Roasted Carrot Soup

This is my wonderful sister-in-law’s recipe. It is packed full of delicious flavour. Promise.

INGRIDIENT

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

DIRECTION

Step: 1

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

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.

NUTRITION FACT

Per Serving: 143 calories; protein 3g; carbohydrates 25.6g; fat 3.7g; sodium 655.8mg.

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