Creamy Roasted Garlic Soup

• 2 cups vegetable broth
  
• 1 cup water
• ½ diced carrots
• ½ diced celery
• ½ diced, peeled potatoes
• ¼ cup roasted garlic cloves, removed from skin
• ¼ cup heavy cream, optional
• 1/8 teaspoon pepper, to taste

1. In a 2-quart saucepan, bring the broth and water to a boil over high heat. Add the carrots, celery and potatoes. Return to a boil. Reduce the heat and simmer, uncovered, 25 minutes or until vegetables are very tender
2. Place the soup and the garlic in a blender or food processor container fitted with a steel blade. Cover and process until smooth. Add the cream and pepper. Reheat if necessary.

By R.E. Whipple

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