Ingredients
9
9 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 9 servings
- Calories: 143
- Carbohydrate: 26g
- Fat: 4g
- Fiber: 6g
- Protein: 3g
- Sugar: 9g
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