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Roasting vegetables add natural sweetness and robust flavor. This soup is healthy and delicious as the first course of a dinner party.
Heat oven to 350°F. Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.
Place carrots, yam, onion and garlic in pan. Toss with remaining olive oil. Bake 35-45 minutes, stirring occasionally, until vegetables are tender.
Place half of vegetable mixture, half of vegetable broth and 1/2 cup half & half in 5-cup blender container. Cover; process until smooth. Pour mixture into 4-quart saucepan. Repeat with remaining vegetable mixture, vegetable broth and half & half.
Stir in 1 tablespoon chopped thyme. Season with salt and pepper, if desired. Cook, stirring occasionally, 5-6 minutes or until soup is heated through.
To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.
*Substitute 2 (1-pound) packages baby carrots.
**Substitute 3/4 teaspoon dried thyme leaves.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3494
© 2014 Land O'Lakes, Inc.
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