This is perfect for the early day of spring or anytime.
2 celery stalks, chopped
1 onion, peeled cut into quarters
20 - 30 baby carrots
1 - 2 cloves garlic peeled and crushed
1/3 tsp. each: salt, pepper
non stick cooking spray
2 tsp. flour
1 /2 - 1 tsp. maple syrup
2 - 3 T. each: unsalted butter, olive oil
4 - 6 c. low sodium chicken broth
1/2 c. sour cream
Preheat oven to 350 F’
Spray cooking sheet with non stick spray.
Rinse, cut ends from, chop baby carrots and celery
Peel, rinse, cut onions into chunks.
Peel, crush garlic.
Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables, place vegetables in oven to cook for 20 - 30 min.
Preheat soup pot to medium high heat, lower heat to medium.
Add butter, flour and stir to make a roux.
Remove vegetables from oven very carefully.
Add oil to pan.
Add vegetables, cook for 15 - 20 min, stirring occasionally.
Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.
Turn off stove, remove pot from heat, add maple syrup, sour cream to soup, blend until soup is blended.
Serves 4 - 6.