Roasted Carrot Soup

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%

This is calculated at making 10 one cup servings.

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