Roasting vegetables add natural sweetness and robust flavor. This soup is healthy and delicious as the first course of a dinner party.
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(3 tablespoons) olive oil
(2 pounds (5 cups)) carrots, peeled, cut into 1/2-inch slices *
(1 large (16 ounces) ) yam, peeled, cut into 1/2-inch slices
(1 medium (1 cup)) onion, cut into eighths
(4 cloves) fresh garlic
(3 (14-ounce)) vegetable broth
(1 cup) @Land O Lakes® Half & Half or Fat Free Half & Half
(1 tablespoon) chopped fresh thyme leaves**
(14 teaspoon) salt
(14 teaspoon) pepper
Fresh thyme sprigs, if desired
STEP 1
Heat oven to 350°F. Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.
STEP 2
Place carrots, yam, onion and garlic in pan. Toss with remaining olive oil. Bake 35-45 minutes, stirring occasionally, until vegetables are tender.
STEP 3
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.
STEP 4
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.
STEP 5
To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.
STEP 6
*Substitute 2 (1-pound) packages baby carrots.
STEP 7
**Substitute 3/4 teaspoon dried thyme leaves.
This soup can also be served cold or at room temperature.
