Easiest Way to Make Pumpkin And Carrot Soup Low Fodmap

Dee's Roasted Carrot Soup

Blend the soup together with an immersion blender stick.

Recipe Summary Dee's Roasted Carrot Soup

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

Ingredients | Pumpkin And Carrot Soup Low Fodmap

2 ½ pounds carrots, peeled and chopped

2 potatoes, peeled and chopped

1 large onion, chopped

2 garlic cloves, crushed

2 tablespoons vegetable oil

1 tablespoon herbes de Provence

1 teaspoon salt

1 teaspoon ground black pepper

6 cups vegetable broth

1 cup light cream, or as needed

Directions

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

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

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.

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

Milk can be substituted for light cream.

If you want to freeze the soup, freeze before adding milk.

Info | Pumpkin And Carrot Soup Low Fodmap

prep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 9 Yield: 9 cups

TAG : Dee's Roasted Carrot Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Carrot Soup Recipes,