The Classroom's Roasted Carrot and Potato Soup
The Classroom'S Roasted Carrot And Potato Soup is an moderately easy dinner. Made with 3 lb. idaho potatoes, 1 lb. carrots, 6 cloves garlic, 3 ribs celery and 1 medium onion, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Peel and roughly cut the potatoes, carrots, garlic, celery and onion and place in roasting pan. Coat with butter, salt and pepper to taste, then mix thoroughly.
Roast in a 400° oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325° and roast until tender, about 1/2 hour more. Stir frequently to prevent scorching.
🍷 Perfect Pairings
Complete your meal with these
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