Vegan Roasted Potato Soup

TIME: 30-45 minutes prep, 45 minutes cooking

INGREDIENTS:

(6) Potatoes, peeled and cubed
(2) Green onions, chopped
(1) Yellow Onion, diced
Salt and Pepper to taste
Cooking Spray
(4) Cloves Garlic, minced
(1) Cup Carrots, chopped
(1) TBSP Parsley, chopped
(4) Cups Vegetable Broth
(1) Cup Water
(1/2) Cup Vegan Butter
(1) Cup Vegetable Broth
(1) Cup Unsweetened Almond Milk
(1) Potato

1. Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Spread 6 cubed potatoes, green onion, and yellow onion on sheet. Spray with cooking spray. Sprinkle with salt and pepper to taste. Roast in preheated oven for 25 minutes.

2. In large pot, combine garlic, carrots, parsley, 4 cups vegetable broth, water, and roasted vegetables. Bring to a boil. Reduce heat and simmer for 15 minutes.

3. While the pot is simmering, poke holes in remaining potato and place on microwave safe plate. Microwave for 5 minutes. In a blender, combine vegetable broth and almond milk. Scoop potato out of skin and add to blender. Puree for 1 minutes. This mixture will be used to thicken the soup and make it more creamy.

4. When 15 minutes is up, add butter and thickening mixture to pot and boil for 5 more minutes. Serve.