How to make it

  • peel carrots and potatoes and cut into pieces, cut shallots in to pieces.
  • preheat oven to 400, place vegetables in ovenproof dish and toss with the olive oil until all coated, season with salt and pepper and place into preheated oven for 40 mins until roasted
  • remove from oven and put into a saucepan with the chicken broth, using a handheld blender, puree the vegetables, or you could use the food proccessor, when smooth, gently heat in saucepan until warmed through. serve in warmed soup bowls. You can also serve with a tablespoon of sour cream swirled on top.

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  • borinda 11 years ago
    ala Ina Garten, The Barefoot Contessa. Her roasted root veggies are one of my staples during the winter with all varieties combined or solo. I'll bet this soup works that way, too, and is delicious.
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