The Classroom'S Roasted Carrot And Potato Soup

1. 1

   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.

2. 2

   Roast in a 400u00b0 oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325u00b0 and roast until tender, about 1/2 hour more. Stir frequently to prevent scorching.

* Per serving · 4 servings · Values may vary.

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