Go Back
+ servings

Roasted Vegetable Creamy Soup

Print Recipe

Ingredients

  • 6 tbsp extra virgin olive oil from spain
  • 3 large carrots
  • 2 golden beets
  • 2 yukon gold potatoes
  • 1 orange bell pepper
  • ½ sweet onion
  • 3 garlic cloves
  • 2 cups soup stock
  • 1 tbsp fresh squeezed lemon juice
  • 2 tbsp fresh parsley
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375F.
  • Scrub, peel and chop all the vegetables into pieces about 1 inch in size. Toss in 3 tbsp of extra virgin olive oil from Spain and lay out on a baking sheet.
  • Roast in the oven for 30-40 minutes, until the carrots are soft and lightly browned.
  • Add roasted vegetables into a high speed blender with soup stock, lemon juice and a pinch of salt and pepper. Blend until creamy, serve hot garnished with parsley, enjoy!
Servings: 2
Author: Healthy Grocery Girl