Yields
10
Ingredients
- 2 large sweet potato
- 2 large parsnips
- 2 large carrots
- 1 large onion
- 4 garlic cloves
- 1 tablespoon olive oil
- 8 cups chicken broth
- ¼ teaspoon rosemary
- ¼ teaspoon thyme
- ½ red pepper, crushed
- 4 cups skim milk
- ¼ cup cornstarch
Nutritional information
No nutrition information available
Instructions
- Cut sweet potato, parsnips, carrots and onion into chunks. Coat veggies and 4 or 5 garlic cloves with olive oil. Bake at 350 for 45 minutes or until soft.
- Bring chicken broth to boil. Add rosemary, thyme, red pepper and veggies to broth.
- Blend with hand blender until smooth. Stir skim milk and cornstarch until cornstarch has dissolved. Add to soup.
- Stir over low heat until thickened.