Roasted Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
900 grams Carrots, raw 2 large (3" to 4-1/4" dia.) Potato, raw 1 large Onions, raw 2 clove Garlic 2 tbsp Crisco Pure Vegetable Oil 3 tsp Herbs de Provence (by BBQRUES130) 1 tsp Salt 1 tsp Pepper, black 6 cup Vegetable Broth .33 cup Milk, 1%
First thing, pre-heat the over to 400 degrees. Peel carrots ( the recipe I used originally called for 2 1/2 pounds of carrots but a little less is fine, just get close, and potatoes. Cut them into bit size chunks. Also dice the onion. Put all the vegetables into a roasting dish along with the garlic and seasoning (herb de provence, salt and pepper). Pour the oil over the mixture. Mix this around. Place in a pre-heated oven. Bake for 50 minutes to an hour. Stir a couple of time through out the roasting process. Once done roasting place mixture into a large pot, add the vegetable broth and bring to a boil. Then mix with a beater or blender, I like it with medium to small size chunks. Then add milk or cream to help the taste and consistency. I added a little greek yogurt when I ate it.
Serving Size: 1 cup
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 3.1 g
- Cholesterol: 0.4 mg
- Sodium: 874.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.6 g
- Protein: 2.6 g
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