Cream of Roasted Carrot Soup

Name: Cream of Roasted Carrot Soup
Yield: Serves 4
Ingredients: 1 1/2 pounds, carrots (about 8 medium), peeled and sliced 1/2 inch thick; 1 , medium onion, halved and sliced 1/2 inch thick; 2 teaspoons, vegetable oil; , Salt; 3 , garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4 cup, dry white wine; 1 , bay leaf; 1 1/2 cups, low-sodium chicken broth; 1 1/2 cups, low-sodium vegetable broth; 1/2 cups, half-and-half; , Ground black pepper

Main Courses
Vegetables
Soups

We've combined some of our favorite Thanksgiving recipes with seasonal recipes from our cookbook The Best Light Recipe to compile a lighter Thanksgiving menu.

SERVES 4

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