Dees Roasted Carrot Soup

This is my wonderful sister-in-law’s recipe. It is packed full of delicious flavour. Promise.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.

Step: 3

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.

Step: 4

Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Per Serving: 143 calories; protein 3g; carbohydrates 25.6g; fat 3.7g; sodium 655.8mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.