Roasted Carrot Soup for Passover

• 3 tablespoons olive oil
• 2 pounds (5 cups) carrots, peeled, cut into 1/2-inch slices *
• 1 large (16 ounces) yam, peeled, cut into 1/2-inch slices
• 1 medium (1 cup) onion, cut into eighths
• 4 cloves fresh garlic
• 3 (14-ounce) vegetable broth
• 1 cup Land O Lakes Half & Half or Fat Free Half & Half
• 1 tablespoon chopped fresh thyme leaves**
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Fresh thyme sprigs, if desired

1. Heat oven to 350F.
2. Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.
3. Place carrots, yam, onion and garlic in pan.
4. Toss with remaining olive oil.
5. Bake 35-45 minutes, stirring occasionally, until vegetables are tender.
6. Place half of vegetable mixture, half of vegetable broth and 1/2 cup half & half in 5-cup blender container.
7. Cover; process until smooth.
8. Pour mixture into 4-quart saucepan.
9. Repeat with remaining vegetable mixture, vegetable broth and half & half.
10. Stir in 1 tablespoon chopped thyme.
11. Season with salt and pepper, if desired.
12. Cook, stirring occasionally, 5-6 minutes or until soup is heated through.
13. To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.
14. *Substitute 2 (1-pound) packages baby carrots.
15. **Substitute 3/4 teaspoon dried thyme leaves.

olive oil, carrots, yam, onion, garlic, vegetable broth, thyme, salt, pepper, thyme

Taken from www.landolakes.com/recipe/3494/roasted-carrot-soup-for-passover (may not work)