Creamy Roasted Carrot & Zucchini Soup

I did enjoy this, but I couldn't help but think, maybe next time double down on some carrots and toss out the potato, then just blend for a side of mashed vegetables. That could be good with portobello steak, right?



Modified Green Evi | Serves: 3 cups, 1 large bowl | Time: ~30 min


Ingredients

3 small #zucchini

4-6 #carrots

1 small potato

1 tsp garlic powder

1 tsp dried thyme

EVO

S&P

2 cups water or vegetable stock


Instructions

Preheat oven to 400°F.


Peel the carrots and the potato, and cut them into bite sized pieces. Cut the zucchinis also into small pieces. Place them on a baking tray and drizzle some olive oil, add the spices too. Roast them for 20 minutes.


Once they are ready put everything in a blender and blend until smooth. Add a little more water, if it's too thick.


What I ate and drank today

1/2 cup of blueberries

2 cups of caffeinated coffee (my sleep is way off, bad excuse, but here we are)

2 glasses of water

1 chickpea salad (includes green onion, carrots, and red bell pepper) sandwich

Bowl of soup

Glass of white wine


Exercise

~2.5 miles of walking

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