Roasted Garlic Potato Soup (Gluten-free, Plant-based) | Nutritionicity

Ingredients

• 1 whole bulb roasted garlic (directions for roasting below)
• 1 tablespoon olive oil (plus small amount if roasting garlic)
• 2 carrots peeled and chopped (about 1 cup)
• 2 stalks celery chopped (about 3/4 to 1 cup)
• 1 medium sweet onion chopped (about 3/4 to 1 cup)
• 2 pounds red skin potatoes peeled and chopped
• 3 cups vegetable broth
• 2 cups plant-based milk (I used cashew)
• 1 teaspoon finely ground sea salt (more or less to taste)
• black pepper (to taste)
• <span class="bold">Optional</span>
• 2 to 4 tablespoons fresh lemon juice