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Sherry's Fall Roasted-Vegetable Soup

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 30 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 4 lg carrots, peeled and cut into 1-1/2-inch pieces
  • 2 lg turnips, peeled and quartered
  • 1 lg sweet potato, peeled and cut into 1-1/2-inch pieces
  • 1 small onion, peeled and cut into 6 wedges
  • 5 garlic cloves, unpeeled
  • 1 Tbsp. canola oil
  • 1 container (32 oz.) fat-free chicken broth
  • 1-1/2 cups water
  • 2 cups 1% milk
  • 1/2 tsp. each salt and pepper
  • 8 Tbsp. Breakstone's Fat-Free Sour Cream
make it
Preheat oven to 500°F. Toss first 6 ingredients together. Place in roasting pan. Bake for 45 min or until browned, stir occasionally.

Squeeze garlic cloves to extract pulp. Place pulp, veggies, broth and water in lg Dutch oven, over med heat. Bring to boil, reduce heat, simmer, uncovered for 10 min.

Place 1/3 of veggie mix in a blender; process until smooth. Repeat with remaining mix. Return to pan; add milk, salt and pepper. Cook over med heat until heated through. Ladle into decorative bowls, top with dollops of sour cream.
Notes
A great way to use garden veggies, or fresh from the Farmer's Market veggies. Very filling dish. You can always serve it with a simple salad of greens and fruit.
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