Dee's Roasted Carrot Soup

Ingredients

• 1/2 pound scarrots, peeled and chopped
• potatoes, peeled and chopped
• large onion, chopped
• garlic clove s, crushed
• tablespoon svegetable oil
• tablespoon herbes de Provence
• teaspoon salt
• teaspoon ground black pepper
• cup svegetable broth
• cup light cream, or as needed

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine carrots, potatoes, onion, and garlic in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and black pepper.
3. 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.
4. Purée soup with an immersion blender until smooth; stir in cream until reaches desired consistency.

Tips

Milk can be substituted for light cream. If you want to freeze the soup, freeze before adding cream or milk.