![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CuThFzC_1uRNmqBoULPnUjjZMCI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3959191-1f16b8b710a848bc99cf1d37acdf01da.jpg)
Ingredients
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2 ½ pounds carrots, peeled and chopped
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2 potatoes, peeled and chopped
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1 large onion, chopped
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2 garlic cloves, crushed
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2 tablespoons vegetable oil
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1 tablespoon herbes de Provence
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1 teaspoon salt
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1 teaspoon ground black pepper
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6 cups vegetable broth
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1 cup light cream, or as needed
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
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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.
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Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
Cook's Notes:
Milk can be substituted for light cream.
If you want to freeze the soup, freeze before adding milk.
Nutrition Facts (per serving)
143 | Calories |
4g | Fat |
26g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 143 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 656mg | 29% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 6g | 20% |
Total Sugars 9g | |
Protein 3g | 6% |
Vitamin C 18mg | 20% |
Calcium 67mg | 5% |
Iron 1mg | 6% |
Potassium 633mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.