Roasted Potato Vegetable Soup | The Little Potato Company

Ingredients

• 1.5 lbs little potatoes, quartered
• 2 lbs broccoli crowns, cut into florets
• 1/2 lb carrots, cubed
• 1/4 cup olive oil
• (To taste) salt and pepper
• 1 tsp ground turmeric
• 8 cups mushroom or vegetable broth
• 1/2 cup heavy whipping cream (optional)
• 1 head garlic, top cut off to expose garlic
• 1 tsp olive oil