Dee's Roasted Carrot Soup
This is my wonderful sister-in-law's recipe, Dee's roasted carrot soup. It is packed full of delicious flavor. I promise.
Ingredients
- 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 the oven to 400 degrees F (200 degrees C).
- Combine carrots, potatoes, onion, and garlic in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and black pepper.
- Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Transfer vegetables and any brown bits to a large pot; add vegetable broth and bring to a boil.
- Purée soup with an immersion blender until smooth; stir in cream until reaches desired consistency.