Roasted Vegetable Soup

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Framed Cooks
Nutrition per serving    (USDA % daily values)
CAL
176
FAT
18%
CHOL
0%
SOD
48%

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Ingredients for 6 servings

6 carrots, peeled and cut into chunks

2 medium zucchini, sliced into 2 inch pieces

4 plum tomatoes, halved and seeded

4 cloves of garlic, unpeeled

2 tablespoons olive oil

2 teaspoons chopped fresh thyme

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 cups chicken broth (I like the boxed Imagine and Pacific varieties) plus more for thinning the soup if needed

1/4 teaspoon paprika

Sour cream for garnish (optional)

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