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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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easy to prepare, great for lunch with crusty bread Ingredients:
4 carrots |
4 yukon gold potatoes |
4 shallots |
4 cups chicken broth |
salt and pepper to taste |
2 tablespoons olive oil |
Directions:
1. peel carrots and potatoes and cut into pieces, cut shallots in to pieces.
2. preheat oven to 400, place vegetables in ovenproof dish and toss with the olive oil until all coated, season with salt and pepper and place into preheated oven for 40 mins until roasted
3. remove from oven and put into a saucepan with the chicken broth, using a handheld blender, puree the vegetables, or you could use the food proccessor, when smooth, gently heat in saucepan until warmed through. serve in warmed soup bowls. You can also serve with a tablespoon of sour cream swirled on top.
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