Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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